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

Name: Gluten-free and Vegan Lasagna GF, DF, EF, V
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 tablespoons extra virgin olive oil; 3 cans tomato sauce; 1 medium onion (finely chopped); 1/4 cup yellow bell pepper (finely chopped); 3 large garlic cloves (finely minced); 1/4 teaspoon salt; 1/2 teaspoon pepper; 2 zucchini (finely sliced); 2 large portobello mushrooms (roasted); 2 tablespoons fresh Italian parsley (finely chopped); 1/4 teaspoon red pepper flakes; 1 tablespoon oregano; 1 bag vegan shredded mozzarella cheese; 1 box gluten-free brown rice lasagna noodles (I used Tinkyada)

Emily Morris @cook_5672198

Covington, WA

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. Made with a simple tomato sauce, roasted portobello mushrooms, zucchini, vegan mozzarella cheese and gluten-free brown rice noodles. This dish will make everyone happy, especially those with food restrictions.

Emily Morris @cook_5672198

Saved

Ingredients

2 hours

6 servings

3 tablespoonsextra virgin olive oil
3 canstomato sauce
1medium onion (finely chopped)
1/4 cupyellow bell pepper (finely chopped)
3large garlic cloves (finely minced)
1/4 teaspoonsalt
1/2 teaspoonpepper
2zucchini (finely sliced)
2large portobello mushrooms (roasted)
2 tablespoonsfresh Italian parsley (finely chopped)
1/4 teaspoonred pepper flakes
1 tablespoonoregano
1 bagvegan shredded mozzarella cheese
1 boxgluten-free brown rice lasagna noodles (I used Tinkyada)

Saved

Steps

2 hours

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!!