Veggie Packed Spring Lasagna I used a small 8x8 inch pan - makes 6 portions Ingredients, Roux: 2 tbsp vegan butter, I use @miyokoscreamery 2 cloves fresh garlic 2 tbsp brown rice flour, can sub AP 2 cups almond milk ½ tsp salt ½ cup english peas ⅓ cup fresh basil leaves 2 tbsp lemon juice Other layers: 1 box lasagna noodles, I used @chickapeapasta for protein 3/4 cup pesto, I made an oil free one from scratch or you can buy a premade one! ½ brick vegan feta, I love @violife_foods 1 zucchini, sliced into thin rounds ½ cup artichokes, chopped ½ cup veggie grounds, I used @bigmountainfoods Recipe: Preheat oven to 350 F Meanwhile - on the stove top: Add 2 tbsp butter to a small sauce pot on medium low heat Allow to melt, coating the bottom of the pan Add 2 cloves fresh garlic and cook 1-2 minutes Add brown rice flour and stir, making sure not to burn, 15 seconds Add almond milk and salt and bring heat up to medium high Once it starts to bubble immediately reduce to a simmer, whisking constantly Allow to cook another 10+ minutes, making sure to whisk often so the flour doesn’t settle on the bottom and burn Roux is done once reduced by a ⅓ and thick like an alfredo sauce Remove from heat and add to a blender with peas, fresh basil leaves and lemon juice Blend until combined Layer your lasagna: Add Roux to the bottom of the pan, then noodles, pesto, zucchini, noodles, roux, artichokes, veggie grounds, pesto, noodles, roux Top with feta cheese and cover with tin foil or another pan Place in the oven and cook 25 minutes, then remove cover and cook another 2-3 minutes Allow to cool a few minutes before slicing and DEVOURING! #lasagna #springrecipes #veganrecipes #glutenfreepasta #eatyourgreens #dairyfree
