Vegan Lasagna




1 red onion, diced

1 medium zucchini, peeled

10 oz. portabellos mushrooms

1 yellow onion

2 carrots, peeled

3 radishes

10 oz spinach (frozen or fresh)

1 yellow pepper

1 red pepper

1/2 c. chopped celery

10 oz. vegan chorizo sausage

1 can cento tomato puree

1 can tomato paste

1 can diced tomatoes

4 oz. fauzeralla/fedder cheese

1 recipe faucotta cheese

1 package gf lasagna noodles

1 tsp. oregano

1 tsp. basil

3 tsp salt (or to taste)

1 tsp. pepper


A vegan alternative to normal lasagna thats also dairy and gluten free.


Chop the veggies, (dice the carrots radishes, pepper onions, spinach) and sauté in a pan until they sweat (I like to use olive oil). Once the veggies are part done, put into a pan, and add the tomato sauce, paste, and diced tomatoes, oregano, salt, basil, pepper, chorizo (remove the outer coating) into a saucepan. Cook on medium high until it starts to boil. Reduce heat and simmer for about 1/2 hour.

Take the recipe of faucotta cheese (to be described in a different recipe) and remove it from the fridge. Get a nice 9x9 or 12x12 glass baking pan, and begin layering. First a layer of sauce, then a layer of noodles, then a layer of faucatta, layer of noodles until you reach the top (mostly, you need some room for the 1 c. Of water) of the pan. Pour in 1 c. Water over the top, and put a piece of parchment paper on top. Put some tin foil on top of this cook in convection oven at 375 degrees for 40 minutes in a preheated oven (assuming convection if not increase the temp 25 degrees). Once its cooked, take off the tinfoil and parchment paper. Put some fauzerlla or fedder cheese on top and put in broiler (put in highest setting in highest part of rack. Turn oven on broil, and 3-5 minutes (you need to watch or it will burn) the cheese should be nice and melty.

Take out and let cool.


Fauzerlla brands vary, just find a nice one that melts nicely. I do have a nice fauzerlla recipe if you are interested.