Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, gluten-free and vegan lasagna gf, df, ef, v. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This hearty Gluten Free Lasagna with gluten free dinner rolls post is sponsored by Manini's Gluten Free. 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!
Gluten-free and Vegan Lasagna GF, DF, EF, V is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Gluten-free and Vegan Lasagna GF, DF, EF, V is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular 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 that.
The ingredients needed to make Gluten-free and Vegan Lasagna GF, DF, EF, V:
- Prepare 3 tablespoons extra virgin olive oil
- Make ready 3 cans tomato sauce
- Prepare 1 medium onion (finely chopped)
- Get 1/4 cup yellow bell pepper (finely chopped)
- Make ready 3 large garlic cloves (finely minced)
- Get 1/4 teaspoon salt
- Get 1/2 teaspoon pepper
- Prepare 2 zucchini (finely sliced)
- Make ready 2 large portobello mushrooms (roasted)
- Prepare 2 tablespoons fresh Italian parsley (finely chopped)
- Prepare 1/4 teaspoon red pepper flakes
- Make ready 1 tablespoon oregano
- Make ready 1 bag vegan shredded mozzarella cheese
- Prepare 1 box gluten-free brown rice lasagna noodles (I used Tinkyada)
Repeat until that baking dish is filled to the brim with Italian goodness and then. Zucchini noodles with eggplant, mushrooms and cashew-cauliflower ricotta. We are making the ultimate vegan and gluten-free lasagna. A lasagna made almost completely out of vegetables, which is crazy cool.
Steps to make Gluten-free and Vegan Lasagna GF, DF, EF, V:
- Preheat oven to 400 degrees and roast portobello mushrooms for 20 minutes. Set aside to cool. Reduce oven heat to 350 degrees.
- 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.
- 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.
- 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.
- Finely slice roasted portobello mushrooms and set aside. Finely slice 2 raw zucchini and set aside.
- 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.
- 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.
- 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.
- 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.
- 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!!
Not only is this vegan lasagna dairy free, but it is also super easy! With no boiling of the noodles required, it comes together quickly and with no fuss. Lasagna is definitely a favorite in our house but making it takes forever! This recipe really changes the game up though. If you want to make a gluten-free vegan lasagna that's as creamy and cheesy as the original, zucchini and tofu can help.
So that is going to wrap it up with this special food gluten-free and vegan lasagna gf, df, ef, v recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
