Before you turn up your nose, I promise this is delicious, my whole family loves it (including my toddler). It’s even Gluten Free! The only strike for this recipe – in my books – is that it does take some prep time, so I recommend making it on a leisurely Sunday or the night before to ensure maximum enjoyment.
My husband, who loves to keep me on my toes, decided to try keto a few years ago, which wouldn’t be so much of an issue if not for the following reasons:
- I’ve been actively trying to get our family consume less meat (and when we do I obtain it from humane sources)
- My husband is allergic/intolerant to: dairy, beans, and egg yolks
- At the beginning he also decided to add “Low FODMAP” to the list of restrictions (FML!)
I came across The Essential Vegan Cookbook on a friend’s bookshelf and asked to borrow it, I have amended this recipe from the book, which was called Veggie Lasagna Rolls. It required even more effort than I am willing to give, so like many recipes, I used it as a “guideline” to format this one below.
My husband is no longer on Keto, but I still make this because everyone loves it so much. I think it would make a great dinner with some salad and garlic bread if you were hosting a group with various allergies too!
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VEGAN KETO LASAGNA
For the “cheese” layer
- 1/4 cup water
- 2 cups slivered almonds (or sub 2.5-3 cups ground almond flour)
- 6 tbsp nutritional yeast
- 1 lemon – zested and juiced
- 1/2 tsp pink Himalayan salt
- 150g plain organic silken tofu (often in a two pack – freeze the other half)
- 2 tbsp vegan butter
- 2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
For the remaining layers
- 1 bag of Daiya cheese (sub regular if you’re vegan-ish)
- 2 medium zuchinis
- 2 medium eggplants (I prefer Chinese eggplant for it’s thin skin and similar size to zucchini, but either will do)
- 880ml jar of Simply Natural Organic Tomato Basil sauce (or sub your favourite)
- At least an hour before (I do this during afternoon nap), cut zucchini and eggplant in thin strips (3-4cm) and lay out on a clean tea towel. Salt both sides and cover with another clean tea towel. This will remove excess moisture. *Note* I’m lazy and think I know better, so skipped this step the first time and while it still tastes fine, it makes it a sloppy mess, so I recommend it.
- Preheat oven to 400F
- Combine all “cheese” ingredients in a food processor or high powered blender. Blend until smooth, it will have a slight chunky consistency, this is normal. Add a tsp of water to thin if needed, but this should be thick enough to spread. You can also do this ahead of time and pop it in the fridge until you’re ready.
- In a 9×13 baking dish (I used a glass Pyrex) begin layering your lasagna starting with a layer of tomato sauce, followed by a veggie layer, then cheese, then sauce etc until you reach the top. There is no wrong way to do this!
- Once layering is complete top with a full bag of Daiya cheese (or other substitute) and place in the oven.
- Bake for 50-60 minutes until veggies are soft when pierced with a fork. I recommend checking at the 45-50 minute mark as all ovens run differently.
- Remove from oven and let it rest and cool for 10 minutes before serving.
- Serve with salad and/or your favourite garlic bread. Dish out in large portions – it’s just veggies after all! You’ll find it’s not as heavy as its classic pal with pasta.