Procedure: delicious Gluten-free and Vegan Lasagna GF, DF, EF, V

Easy, Convenient, Simple and Healthy.

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

Create some people, cooking is indeed things which is quite simple. Besides they are indeed like cooking and have will cooking that is quite, they are also smart in integrating each dish so that it becomes food delicious. But there are those who cannot cook, so they must ask and see recipes that are simple to follow.

The end of the day extenuation often boost you over the edge and into a drive-thru window. But indeed, there are some really quick and easy recipes here to help you get a yummy and ideal meal on the table in no time.

Gluten-free and Vegan Lasagna GF, DF, EF, V You can have Gluten-free and Vegan Lasagna GF, DF, EF, V using 14 ingredients or scant. Here is how you cook it.

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

  1. You need 3 tablespoons of extra virgin olive oil.
  2. You need 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. You need 1/2 teaspoon of pepper.
  8. Provide 2 of zucchini (finely sliced).
  9. You need 2 of large portobello mushrooms (roasted).
  10. Provide 2 tablespoons of fresh Italian parsley (finely chopped).
  11. Prepare 1/4 teaspoon of red pepper flakes.
  12. Prepare 1 tablespoon of oregano.
  13. Provide 1 bag of vegan shredded mozzarella cheese.
  14. You need 1 box of gluten-free brown rice lasagna noodles (I used Tinkyada).

These recipes cook in around 20 minutes from initiate to finish, and 10 moves. Get ready to follow these recipes to get you by means of a strenuous back-to-school time!. Here is how you make it.

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

  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!!.