Recipe of Speedy Gluten-free and Vegan Lasagna GF, DF, EF, V

Gluten-free and Vegan Lasagna GF, DF, EF, V. Great recipe for Gluten-free and Vegan Lasagna GF, DF, EF, V. This is a delicious Gluten-free Lasagna recipe that tastes just like the real deal. Enjoy your lasagna gluten-free & vegan but don't give up the classic flavors of homemade lasagna.

For all you dairy free, gluten free folks, this no-compromise Lasagna with mozzarella-style cheeze and our rich, hearty, tomato sauce is just for you. Gluten free/dairy free/lactose free/vegan/tree nut free/kosher/plant based. Continue mixing, scraping down sides as needed.

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, gluten-free and vegan lasagna gf, df, ef, v. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Gluten-free and Vegan Lasagna GF, DF, EF, V is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Gluten-free and Vegan Lasagna GF, DF, EF, V is something that I’ve loved my whole life.

Great recipe for Gluten-free and Vegan Lasagna GF, DF, EF, V. This is a delicious Gluten-free Lasagna recipe that tastes just like the real deal. Enjoy your lasagna gluten-free & vegan but don't give up the classic flavors of homemade lasagna.

To begin with this particular recipe, we must first prepare a few components. You can cook 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:

1. {Make ready of extra virgin olive oil.
2. {Prepare of tomato sauce.
3. {Take of medium onion (finely chopped).
4. {Make ready of yellow bell pepper (finely chopped).
5. {Prepare of large garlic cloves (finely minced).
6. {Make ready of salt.
7. {Take of pepper.
8. {Take of zucchini (finely sliced).
9. {Make ready of large portobello mushrooms (roasted).
10. {Make ready of fresh Italian parsley (finely chopped).
11. {Take of red pepper flakes.
12. {Take of oregano.
13. {Get of vegan shredded mozzarella cheese.
14. {Take of gluten-free brown rice lasagna noodles (I used Tinkyada).

How To Make Vegan Gluten-Free Lasagna For the lasagna, I sauteed onion, garlic, bell peppers, and zucchini, and added pasta sauce. Then drain thoroughly and proceed with recipe as written. I create simple, easy-to-follow recipes that are always gluten-free, often dairy-free, and sometimes Paleo. Replacing traditional pasta with zucchini creates a gluten-free lasagna and lower carb dish – easy peasy!

Steps 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!!.

Zucchini is a water dense veggie, though, so it is critical to remove some of that fluid before it can wear its pasta hat. This Gluten Free Vegetarian Lasagna is healthy comfort food at its finest! While I grew up celebrating Hanukkah, my extended family celebrated Christmas and we were lucky enough to be included in those celebrations year after year. This Vegetable Lasagna is my interpretation of that meal, buuuut has a tiny bit of an upgrade. Not only is it drastically healthier than the original version, but it's also Gluten-Free, Dairy-Free, and Vegan!

So that’s going to wrap it up with this exceptional food gluten-free and vegan lasagna gf, df, ef, v recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!