Gluten-free and Vegan Lasagna GF, DF, EF, V. 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!
Mashed tofu, when seasoned correctly, tastes eerily similar to ricotta, but. This is the ultimate Gluten-free + Vegan Eggplant Lasagna recipe! It contains roasted eggplant, homemade cashew ricotta and Tomato sauce, gluten-free lasagna sheets, cashew ricotta, roasted eggplant, and repeat. You can cook Gluten-free and Vegan Lasagna GF, DF, EF, V using 14 ingredients and 10 steps. Here is how you cook that.
Ingredients of Gluten-free and Vegan Lasagna GF, DF, EF, V
- You need 3 tablespoons of extra virgin olive oil.
- You need 3 cans of tomato sauce.
- You need 1 of medium onion (finely chopped).
- It's 1/4 cup of yellow bell pepper (finely chopped).
- You need 3 of large garlic cloves (finely minced).
- It's 1/4 teaspoon of salt.
- Prepare 1/2 teaspoon of pepper.
- Prepare 2 of zucchini (finely sliced).
- You need 2 of large portobello mushrooms (roasted).
- You need 2 tablespoons of fresh Italian parsley (finely chopped).
- It's 1/4 teaspoon of red pepper flakes.
- Prepare 1 tablespoon of oregano.
- You need 1 bag of vegan shredded mozzarella cheese.
- Prepare 1 box of gluten-free brown rice lasagna noodles (I used Tinkyada).
Repeat until that baking dish is filled to the brim with Italian goodness and then. A delicious dairy free, Gluten Free Vegan Lasagna recipe, perfect for people with multiple food sensitivities. As I recently discovered, lasagna also makes for a pretty fabulous vegan main dish. When my gluten free, soy free, vegan son was visiting recently I needed to come up with a new type.
Gluten-free and Vegan Lasagna GF, DF, EF, V instructions
- 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!!.
This delicious meal is quick and easy. Not only is this meal packed with nutrients but it is also very satisfying. Give this recipe a try and let me know. This Vegan Eggplant Lasagna is free from Gluten, Dairy, and Grains, but not on flavor! This Vegan Eggplant Lasagna has layers of Eggplant "noodles", a mind-blowing Vegan Ricotta Cheese, and hearty Lentil and Vegetable mixture, to make the dish more filling and provide extra plant-protein.
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