Hello everybody, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Gluten-free and Vegan Lasagna GF, DF, EF, V. It is one of my favorites food. For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients need to make 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. You need 1 of medium onion (finely chopped)
4. You need 1/4 cup of yellow bell pepper (finely chopped)
5. It’s 3 of large garlic cloves (finely minced)
6. It’s 1/4 teaspoon of salt
7. It’s 1/2 teaspoon of pepper
8. You need 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. It’s 1/4 teaspoon of red pepper flakes
12. You need 1 tablespoon of oregano
13. You need 1 bag of vegan shredded mozzarella cheese
14. It’s 1 box of gluten-free brown rice lasagna noodles (I used Tinkyada)

Step to make Gluten-free and Vegan Lasagna GF, DF, EF, V:

1. Preheat oven to 400 degrees and roast portobello mushrooms for 20 minute Set aside to cool. Reduce oven heat to 350 degree
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 minute
3. Turn heat to low and add 3 cans of tomato sauce. Add salt, pepper, oregano and red pepper flake 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 direction 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 noodle Spread another layer of tomato sauce and add a layer of your roasted portobello mushroom Top with more tomato sauce.
8. Next layer starts with another 3 noodle 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 noodle 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!!

So that’s going to wrap it up with this special food Gluten-free and Vegan Lasagna GF, DF, EF, V. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!