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

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, gluten-free and vegan lasagna gf, df, ef, v. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Gluten-free and Vegan Lasagna GF, DF, EF, V is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Gluten-free and Vegan Lasagna GF, DF, EF, V is something which I have loved my whole life. They are nice and they look wonderful.

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

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