Recipe: Yummy Gluten-free and Vegan Lasagna GF, DF, EF, V

Gluten-free and Vegan Lasagna GF, DF, EF, V. This Vegan Eggplant Lasagna has layers of Eggplant "noodles," a hearty Lentil filling, and a Vegan Ricotta cheese that will blow your mind! Nearly all the ingredients in this video are in season right now, but these recipes are both great year round. Both are gluten free, vegan and.

This is the ultimate Gluten-free + Vegan Eggplant Lasagna recipe! It contains roasted eggplant, homemade cashew ricotta and marinara sauce to top it off! Keyword: gluten free zucchini lasagna, vegan zucchini lasagna, vegan zucchini lasagna tofu ricotta, zucchini lasagna no noodles. You can have Gluten-free and Vegan Lasagna GF, DF, EF, V using 14 ingredients and 10 steps. Here is how you achieve it.

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

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

Going to try it again now with some gluten-free lasagna sheets in between to give it more substantial for my hungry son. 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. We've been enjoying lasagna for years.

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

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!!.

With this gluten free lasagna recipe, you can add addition ingredients like chopped veggies, spinach, or other cheese varieties. Lasagna is a great and tasty meal. However, since pasta is made from wheat - which contains the protein composite gluten - people who are gluten Think about swapping eggplant or zucchini slices for pasta. Zucchini noodles with eggplant, mushrooms and cashew-cauliflower ricotta. We are making the ultimate vegan and gluten-free lasagna.

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