Gluten-free and Vegan Lasagna GF, DF, EF, V
Gluten-free and Vegan Lasagna GF, DF, EF, V

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, gluten-free and vegan lasagna gf, df, ef, v. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Vegan Gluten-Free Lasagna: Nutritious and Delicious. I use commercially prepared pasta sauce most often because of convenience. If you don't make For a more traditional lasagna that is still vegan, simply substitute dry lasagna noodles for the zucchini and be sure to add the liquid with the thawed.

Gluten-free and Vegan Lasagna GF, DF, EF, V is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Gluten-free and Vegan Lasagna GF, DF, EF, V is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have gluten-free and vegan lasagna gf, df, ef, v using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Gluten-free and Vegan Lasagna GF, DF, EF, V:
  1. Make ready 3 tablespoons extra virgin olive oil
  2. Take 3 cans tomato sauce
  3. Get 1 medium onion (finely chopped)
  4. Take 1/4 cup yellow bell pepper (finely chopped)
  5. Make ready 3 large garlic cloves (finely minced)
  6. Take 1/4 teaspoon salt
  7. Prepare 1/2 teaspoon pepper
  8. Take 2 zucchini (finely sliced)
  9. Take 2 large portobello mushrooms (roasted)
  10. Make ready 2 tablespoons fresh Italian parsley (finely chopped)
  11. Make ready 1/4 teaspoon red pepper flakes
  12. Take 1 tablespoon oregano
  13. Take 1 bag vegan shredded mozzarella cheese
  14. Get 1 box gluten-free brown rice lasagna noodles (I used Tinkyada)

All of these opinions are my own. Sponsored posts help to cover the costs of running this website and I believe in sharing all of the gluten free goodness with you! This delicious meal is quick and easy. Not only is this meal packed with nutrients but it is also very satisfying.

Instructions to make Gluten-free and Vegan Lasagna GF, DF, EF, V:
  1. Preheat oven to 400 degrees and roast portobello mushrooms for 20 minutes. Set aside to cool. Reduce oven heat to 350 degrees.
  2. In a large skillet on medium heat, add olive oil and saute onion and yellow bell pepper until translucent in color. Add minced garlic, stir and cook for another 1 or 2 minutes.
  3. Turn heat to low and add 3 cans of tomato sauce. Add salt, pepper, oregano and red pepper flakes. Simmer for one full hour with the lid on.
  4. Boil brown rice lasagna noodles in salted water for amount of time listed on the directions. Lay out cooked noodles in a single layer on a bake pan or parchment paper. Do not overlap noodles or they will stick and fall apart upon seperation.
  5. Finely slice roasted portobello mushrooms and set aside. Finely slice 2 raw zucchini and set aside.
  6. In a large bake dish spread one thin layer of tomato sauce on the bottom. Lay down 3 noodles down on top of sauce and cover with first layer of shredded vegan mozzarella cheese.
  7. Next layer starts with another 3 noodles. Spread another layer of tomato sauce and add a layer of your roasted portobello mushrooms. Top with more tomato sauce.
  8. Next layer starts with another 3 noodles. Add more tomato sauce and lay out all the thinly sliced zucchini on top. Sprinkle 1 tablespoon chopped italian parsley and cover with tomato sauce.
  9. Add the last layer of noodles. Add another layer of tomato sauce. Melt remainder mozzarella vegan cheese in sauce pan and spread out on top of lasagna in a decorative pattern. Top with the rest of the chopped italian parsley.
  10. Bake at 350 degrees for 1 hour. To finish, broil on low for 5 minutes for a rustic Italian look. Cool 5 minutes before serving. ENJOY!!

Give this recipe a try and let me know. If you want to make a gluten-free vegan lasagna that's as creamy and cheesy as the original, zucchini and tofu can help. When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version. Mashed tofu, when seasoned correctly, tastes eerily similar to ricotta, but. This is the ultimate Gluten-free + Vegan Eggplant Lasagna recipe!

So that is going to wrap this up for this exceptional food gluten-free and vegan lasagna gf, df, ef, v recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!