Gluten-free and Vegan Lasagna GF, DF, EF, V, Helping Your Heart with The Right Foods

Posted on

Hey everyone, welcome to my recipe site, If you’re looking for recipes idea to cook today, look no further! We provide you only the perfect Gluten-free and Vegan Lasagna GF, DF, EF, V recipe here. We also have wide variety of recipes to try.

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

Before you jump to Gluten-free and Vegan Lasagna GF, DF, EF, V recipe, you may want to read this short interesting healthy tips about Treats that offer You Energy.

We are very mindful that eating healthy foods can help us really feel better in our bodies. We are likely to feel way less gross when we increase our consumption of nutritious foods and reduce our consumption of junk foods. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. Sometimes it’s tough to find wholesome foods for snacks between meals. Finding snack foods that will help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. Here are a few healthy snacks that you can use when you need an instant pick me up.

Probably the most popular snack foods is yogurt. Occasionally people choose to eat yogurt over a balanced lunch which is not the right idea. You can’t beat yogurt whenever it comes to a nutritious snack though. Along with calcium, it is a good supply of aminoacids and vitamin B. Yogurt is often eaten to help maintain the digestive system because it is so easily digestible by the majority of people. Quick hint: pick unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent method to delight in a flavorful snack without the need of too much sugar.

You do not have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s easy to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to gluten-free and vegan lasagna gf, df, ef, v recipe. To cook gluten-free and vegan lasagna gf, df, ef, v you only need 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Gluten-free and Vegan Lasagna GF, DF, EF, V:

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

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

  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!!.

If you find this Gluten-free and Vegan Lasagna GF, DF, EF, V recipe useful please share it to your friends or family, thank you and good luck.

Leave a Reply

Your email address will not be published. Required fields are marked *