• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

JennifersKitchen

  • Home
  • About Me
    • About Me
    • FAQ
    • Contact
    • Why My Site is Ad-Free
  • Weight Loss Program
  • Recipes
    • All Recipes
    • Recipes by Category
  • Meal Plans

The New Comfort Food

October 23, 2008 by JennifersKitchen

Vegan and Gluten-Free Potato LasagnaTraditional lasagna calls for pasta, tomato sauce, meat, and ricotta cheese … and is pretty high in fat. But this lasagna is anything but traditional.

And that’s one of the great things about lasagna…it’s a dish that’s quite amiable toward change. Its flexibility is the reason we see probably hundreds of variations of this traditional Italian dish.

Vegan Potato Lasagna
Print

Creamy Potato Lasagna

Author All recipes on jenniferskitchen.com are property of Jennifer's Kitchen and cannot be included in any other recipes collection, online or offline, without prior written permission.

The new comfort food!

Ingredients

  • 4 - 5 cups peeled and diced potatoes
  • 2 3/4 cups water – divided
  • 3/4 teaspoon salt
  • 6 cups very hot water
  • 9 uncooked Tinkyada lasagna noodles (Using other types of noodles might work with this recipe, but I don't know since I haven't tried it.)
  • 1 large onion, diced
  • 4 tablespoons olive oil – divided
  • 2/3 cup raw cashews
  • 12 ounces silken tofu
  • 1 tablespoon onion powder or granulated onion
  • 1 1/8 teaspoons salt
  • 2 teaspoons nutritional yeast flakes
  • 1/2 teaspoon granulated garlic or garlic powder

    GARNISH

  • paprika
  • parsley

Instructions

  1. Place diced potatoes, 1 cup of water, and 3/4 teaspoon salt into a medium-large pan and bring to boil. Reduce heat and cook at a low boil until potatoes are very tender.
  2. Meanwhile, place very hot water and uncooked pasta in a large, flat dish to soften noodles. Set aside.
  3. Sauté onion in 2 tablespoons of oil in a small pan over medium heat until onions begin to turn translucent.
  4. Place cashews and remaining 1 1/2 cups water in blender and blend until mixture is very smooth with no grit. Add tofu, remaining 2 tablespoons oil, and seasonings and blend until smooth.
  5. Pour one cup of blender mixture into the bottom of an oiled 9” x 13” baking dish.
  6. When potatoes are tender, remove from heat, and add 2/3 cup of blender mixture. (Do not drain potatoes.) Mash potatoes with a potato masher or an electric mixer. Add a small amount of water if necessary to achieve a very soft mash potato consistency.
  7. Stir approximately 1/4 cup of sautéed onion into mashed potatoes. Stir remaining onions into remaining sauce in blender. (Do not blend).
  8. Place 3 drained lasagna noodles into baking dish over the sauce. Spread half of potato mixture evenly over noodles. Place 3 more noodles over potatoes and then spread remaining mashed potatoes over noodles. Place remaining 3 noodles over potatoes. Pour blender mixture over noodles taking care to cover noodles completely.
  9. Cover and bake at 350°F for 30 minutes.

    Remove from oven and let stand for 5 minutes before cutting.

Notes

Soaking the pasta in water and covering the dish tightly before putting it in the oven are both essential steps for the noodles to be properly cooked. I've been doing a little experimenting with this dish, thanks to some suggestions that Cynthia left in the comments section. We love it! (I made the adjustments in the recipe as of 11-19-08.) Hope you like it too!

Popular Posts

Vegan Dill Salad Dressing

Vegan Dill Salad Dressing

Flax Date Bars

Flax Date Bars

Veggie Scrambled Tofu

Veggie Scrambled Tofu

Filed Under: Gluten-Free, Main dishes, Potatoes, Recipes, Recipes that use a blender, Side Dishes, Weight Loss Recipes

Before you go …

Did you know that you can eat all this delicious food AND lose weight? You can.

No calorie counting. No portion sizes.

Join my online weight loss program today.

Healthy Weight Loss Plan

Previous Post: « Weight Loss Class in Campbellsville, Kentucky
Next Post: The Old Hickory »

Reader Interactions

Comments

  1. celeste

    October 23, 2008 at 4:53 pm

    Hey, I love your photos….they are really nice…

    Reply
  2. Debbie Ann

    October 23, 2008 at 6:59 pm

    This recipe looks & sounds so good. I can't wait to try it. Thanks for sharing it with us. 🙂

    Reply
  3. Jennifer White

    October 23, 2008 at 7:40 pm

    Hi Debbie Ann,
    You are very welcome. I hope you and your family like it.:)
    We really do. When I made it again today, both Josh and Sarah said to me, “You really should make this more often.”
    Thanks for your comment.

    Reply
  4. Cynthia

    October 28, 2008 at 3:40 pm

    Hi Jennifer…I LOVE this recipe, although I add a little more potato & nutritional yeast & I use cashews & macadamia nuts to make it a little cheezier. My family loves this dish so much! Thanks!!! Cynthia!

    Reply
  5. Jennifer White

    October 29, 2008 at 7:38 am

    Hi Cynthia!!
    Good to hear from you! How’s the weather in Arizona? It’s coooollldd here this morning.

    I’m glad you and your family like this dish. We do too. Thanks so much for the “tweaking” ideas. I will definitely try that next time I make it.

    Take care,
    Jennifer

    Reply
  6. ~yolanda

    November 17, 2008 at 7:14 pm

    Wow this looks great. I’ll have to try this one.

    Reply
  7. Jennifer White

    November 19, 2008 at 11:05 am

    Hi Yolanda! Hope you like it. I made a few adjustments to the recipe based on Cynthia’s suggestions and we think its scrumptious!
    btw, the last post on your blog made me laugh!
    Happy day!
    Jennifer

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Twitter Facebook Google+ Pinterest Instagram

Subscribe

Footer


Healthy Meal Plans
Meal Plans
Healthy Weight Loss Program
Weight Loss Program
Healthy Recipes
Support this Site
Healthy Shopping
Shopping

Disclaimer: The content of this website is provided for educational purposes only and is not intended to treat or cure any medical or psychological conditions or to prescribe or diagnose for any medical or psychological condition. The information contained on this website is not intended to replace a one-to-one relationship with a medical healthcare professional. Therefore, this information is not intended as medical advice, but rather a sharing of knowledge and information based on much sound research, common sense, observation, and experience. We encourage you to make your own health care decisions based on good judgment and research and when necessary seek out help from a qualified healthcare professional.

Copyright © 2019 JennifersKitchen on the Foodie Pro Theme