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

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, gluten-free and vegan lasagna gf, df, ef, v. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must prepare a few ingredients. You can have gluten-free and vegan lasagna gf, df, ef, v using 14 ingredients and 10 steps. Here is how you can achieve that.

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

So that is going to wrap this up for this exceptional food gluten-free and vegan lasagna gf, df, ef, v recipe. Thank you very much for reading. I’m sure that 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!