Rice Paper Vegetable Lasagna

When making lasagna, one incredibly vivid memory comes to mind. At the Rio+20 Earth summit in Brazil in 2012, there were reportedly 50,000 people in attendance. Many environmental enthusiasts, activists, journalists, and dignitaries from 180 countries at the central pavilion tasted our restaurant’s various vegan and vegetarian meals. Our vegetarian lasagna has been a massive hit at several events over the years and was no exception in Rio de Janeiro. Since 1998, our team and I have always prepared and served vegan, vegetarian, and gluten-free lasagna at various events, from diverse music festivals to yoga events and fundraising events for our charity work. Around the world, and spiritual retreats.

This vegan, gluten-free “artful recipe rendition” Rice Paper Vegetable Lasagna is a creative alternative to traditional lasagna. It is creamy, soft, and has a superb taste and feel. The rice paper used in this recipe is a healthier, gluten-free substitute for traditional wheat pasta, which tastes as delectable, soft, and chewy as lasagna yet tastes new to your palate. If you have had a salad roll or vegetable roll at a Vietnamese or Asian restaurant, you’ve eaten a rice paper wrapper.

The rice paper wrappers used in this recipe can be purchased at an Asian grocery store. These wrappers are super thin, traditionally made from rice, water, and salt, and can be filled with virtually any filling. In addition, the wrappers are translucent enough to see the filling inside and have a pleasant chewiness. To use the wrapper, you must dip each wrapper into warm water for 3-5 seconds to soften it and then place it on each layer as you do in a traditional lasagna.

You can purchase rice paper at any Asian store that comes in a square or round shape to fit the tray or recipe you will produce. Vegan lasagna does not need to be baked in the oven for an extended period. For example, the vegetables in this recipe are half cooked; soaking rice paper in water before laying it over the vegetables makes it soft. Further, this recipe requires only 15 – 30 minutes instead of 45-50 minutes, as typically required in a traditional lasagna recipe.

The most important part of this recipe is bringing the layers together in the final cooking stage. In a traditional recipe, the pasta may be precooked and still requires additional time for baking. With the thin, soaked rice pasta, it’s your decision. If you like your vegetable tender and soft, the lasagna requires 30-40 minutes in the oven. For crunchy vegetable lovers like me, you need only grill the surface for a few minutes, and the lasagna is done.

During the assembling process, all the heat captured during preparation will slowly cook the vegetables. The lasagna vegetables are easy and quick to cook. Give the recipes a shot, and your friends will be amazed at your professional cooking skills!

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