Veggie Lasagna with egg noodles (gluten-free and grain-free)

If you are grain-free, this lasagna is just for you!  Or if you’re gluten-free and can’t eat regular rice noodle pasta, this is a great alternative for you to be able to make lasagna again!

I came up with this recipe this past spring and I really love it.  I wanted to try to find something to replace the noodles other than zucchinis to make it taste a bit more like regular lasagna while still being grain-free.  So I ended up using very thin crepes made just from eggs for the noodles.  The result was very good and it was even better the next day after the flavors had melded a bit more.

I did use cheese on the top of the one in the picture.  We are now able to eat a particular brand of raw cow’s cheddar cheese and I am so happy about this!  It’s been so long since we’ve been able to enjoy cheese without reacting to it.  I would say this is mainly due to the healing we have been doing through being on the GAPS diet – hooray!

However, if you can’t eat cheese, I have cashew cheese sauce that works great if you can eat nuts.  It’s in the recipe below.

By the way, if you plan on making this, my tip is to make the egg noodles ahead of time because it gets to be quite a bit to make the noodles, sauce, and veggies all in once sitting…

So, here’s the recipe for you!

Veggie Lasagna with egg noodles (gluten-free, grain-free, starch-free)
TOTAL TIME:  1 HR. 30 MIN.
MAKES 8-12 SERVINGS

Ingredients:
Noodles:
8       eggs
¾      tsp salt
¾      tsp garlic powder
Filling:
1       Tbsp coconut oil
1       onion, chopped fine
20     oz. frozen or fresh spinach
2       cups mushrooms, sliced (optional)
1       tsp salt
2-3   tsp. dried basil, oregano, and/or parsley
2       cloves of garlic, crushed
10    oz. pitted black olives with no preservatives, sliced
2      cups cherry tomatoes, sliced in half
2-3  cups tomato marinara sauce (sugar free)
Toppings:
1/3  pound shredded cheese OR:
Cashew cheese:
1/2     cup raw cashews, soaked for 6 hours
1 ¼    cups water
1         Tablespoon olive oil
1         clove garlic
1/2      teaspoon salt

Steps:
1.  Make the egg noodles first.  Please click here to learn how to make them.

Steps continued:
Filling:
2.  In a separate cast iron skillet or large saucepan, sauté the onion in oil over medium heat for 8-10 minutes, or until soft and translucent.  Add the spinach, garlic, salt, herbs, and mushrooms if using.  Cook vegetable for 10 minutes, or until mushrooms are cooked.  Add the olives and tomatoes and cook just until tomatoes are softened, about 5 minutes.

Cashew Cheese (if not using real cheese):
3.  In a blender, combine drained cashews and fresh water.  Blend until very smooth.

4.  In a small skillet or pan, heat the oil to medium-high heat and then add the garlic.  Sauté for a few minutes until slightly browned.

5.  Add the cashew water and salt.  Bring to a boil briefly to thicken it and then reduce the heat.  Stir the sauce as it thickens.  Remove from heat.

Arranging:
6.  Arrange one layer of the crepes/noodles on the bottom of an oiled 13 X 9 x 2 pan in a single layer.  Cut them in half or in whatever shape that is needed to fill in the gaps.

7.  Once you have one layer of noodles, follow with a layer of vegetable filling and then a layer of tomato sauce.  Follow with a layer of egg noodles, another layer of vegetables and sauce.  Finish with a third layer of egg noodles.  To the top, add the shredded cheese, or the cheese sauce.  You can also add cheese or cheese sauce in the middle of the lasagna if you wish.

8.  Bake in the oven at 350 F for 20-30 minutes or until the cheese has melted.

Enjoy!

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