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The ingredients needed to prepare Gluten-free and Vegan Lasagna GF, DF, EF, V:
- Prepare 3 tablespoons extra virgin olive oil
- Use 3 cans tomato sauce
- Provide 1 medium onion (finely chopped)
- Get 1/4 cup yellow bell pepper (finely chopped)
- Prepare 3 large garlic cloves (finely minced)
- Take 1/4 teaspoon salt
- You need 1/2 teaspoon pepper
- Provide 2 zucchini (finely sliced)
- Take 2 large portobello mushrooms (roasted)
- Prepare 2 tablespoons fresh Italian parsley (finely chopped)
- Provide 1/4 teaspoon red pepper flakes
- You need 1 tablespoon oregano
- Prepare 1 bag vegan shredded mozzarella cheese
- Take 1 box gluten-free brown rice lasagna noodles (I used Tinkyada)
Instructions to make Gluten-free and Vegan Lasagna GF, DF, EF, V:
- Preheat oven to 400 degrees and roast portobello mushrooms for 20 minutes. Set aside to cool. Reduce oven heat to 350 degrees.
- 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.
- 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.
- 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.
- Finely slice roasted portobello mushrooms and set aside. Finely slice 2 raw zucchini and set aside.
- 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.
- 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.
- 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.
- 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.
- 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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