Gluten Free Veggie Lasagna Recipes

GLUTEN-FREE BEEF LASAGNE

Steps:

• To make the Bolognese sauce, finely chop the carrots, onions, garlic and celery and add to a large, wide pan over a medium heat with a drizzle of olive oil. Roughly chop and add the bacon, then pick in the thyme leaves and cook for 5 to 10 minutes, or until softened and lightly golden.
• Turn the heat up slightly, then stir in the beef mince, breaking it up with a wooden spoon. Cook for around 5 minutes, or until browned all over. Add the wine and crumble in the stock cube, stirring continuously until the liquid has completely reduced. Stir in the tomatoes and 1 tin's worth of water and bring to the boil. Reduce to a simmer, cover and cook for around 1 hour, then remove the lid and continue cooking for 30 minutes, or until thickened and reduced.
• Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. Make the béchamel sauce: place the milk, butter and flours in a medium pan over a low heat. Heat gently, whisking continuously for 12 to 15 minutes, or until thickened. Grate in three-quarters of the Parmesan and a good grating of nutmeg. Season to taste, then set aside.
• Cut the sheets of pasta into rectangles (roughly 10cm x 15cm).
• Spoon one-third of the Bolognese sauce into an ovenproof dish (roughly 25cm x 30cm). Layer over one-third of the lasagne sheets and top with one-third of the béchamel sauce. Repeat with the remaining ingredients until you have three layers in total, finishing with a final layer of béchamel. Grate over the remaining Parmesan and drizzle with olive oil, then cover with tin foil. Place in the hot oven for around 20 minutes, remove the foil and continue cooking for around 30 minutes, or until golden and bubbling. Serve with a nice, crisp salad.

THE WORLD'S BEST GLUTEN-FREE VEGETARIAN LASAGNA

Steps:

• salt the planks and put them in a bowl, set aside
• microwave the diced eggplant for three minutes
• pulse the mushrooms in a food processor, being sure to do it in batches to avoid turning it into a paste
• wrap the resulting batch of pulsed mushrooms in a clean kitchen towel and squeeze out as much moister as possible (reserve if you like)
• put all ingredients into a pan over medium heat and sweat the mushrooms, stirring often, until they release all moisture and that moisture has evaporated, leaving a dry paste
• set aside
• add all the ingredients into a small saucepan; warm over medium heat until the ingredients are thoroughly combined; remove from heat and set aside
• Drain the zucchini noodles and dry them thoroughly on paper towels
• Add the garlic, oregano, and basil to the crushed tomatoes and mix well
• Lightly oil the bottom and sides of your lasagna pan (9×13)
• Spread a quarter cup of the red sauce on the bottom of the pan
• Cover with noodles as completely as you can. If you need to cut and paste, do it.
• Layer the ingredients like this: red sauce on the bottom
• the ingredient
• mozarella
• top with bechamel sauce
• The topmost layer add some red sauce
• add all the remaining cheese except the parmesan or manchego
• sprinkle with grated parmesan or manchego
• Put into the oven for 25-30 minutes, or until the lasagna is bubbling and the cheese on top is browned.

HOMEMADE GLUTEN-FREE AND LACTOSE-FREE VEGETABLE LASAGNA

Steps:

• Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.
• Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons vegetable stock. Pour this sauce base into a saucepan over medium-high heat. Add margarine; cook, whisking constantly, until simmering. Reduce heat to low. Add 1/2 cup vegan cheese; stir well. Season with parsley and black pepper. Cook until cheese is fully melted, about 5 minutes.
• Cover the bottom of the baking pan with lasagna noodles. Add a layer of vegetable mixture; top with a thin layer of the cheese sauce. Repeat layering with the remaining noodles, vegetables, and cheese sauce, finishing with a thick blanket of sauce. Sprinkle the remaining 1/2 cup vegan cheese on top.
• Bake in the preheated oven until top is bubbly and browned, about 30 minutes. Let rest before serving until firm, 15 to 20 minutes.

GLUTEN FREE VEGETARIAN LASAGNA

Steps:

• Mix ricotta cheese, eggs, salt, parsley, black pepper and red pepper together until well combined.
• Clean mushrooms and thinly slice.
• Slice mozzarella with a cheese knife or sharp knife and set aside.
• Heat a large sauté pan over medium heat. Once hot, add olive oil and then sliced mushrooms, frozen spinach, crushed garlic and a pinch of salt and pepper. Cook for 6 to 8 minutes, using a spatula or wooden spoon to break up spinach, until warmed through and there is liquid pooling in the pan.
• Remove from heat, drain well (really press the water out!) and set aside.
• Preheat oven to 350F. Line up lasagna noodles, marinara, ricotta cheese mixture, drained veggies, sliced mozzarella and grated cheese.
• Begin assembling by spreading 1/2 cup of marinara on the bottom of your baking dish.
• Add one layer of uncooked noodles (about 3 to 4 noodles / noodle pieces).
• Use a spatula to spread 1/2 of the ricotta cheese mixture over the noodles.
• Sprinkle 1/3 of the drained veggie mixture. Spread 1 cup of marinara over the veggies and top with 1/3 of the sliced mozzarella and sprinkle with 1/3 of the grated cheese.
• Add layer of uncooked noodles (about 3 to 4 noodles / noodle pieces). Top with 1 1/2 cups of marinara.
• Use a spatula to spread remaining 1/2 of the ricotta cheese mixture over the noodles.
• Sprinkle 1/3 of the drained veggie mixture. Top with 1/3 of the sliced mozzarella and sprinkle with 1/3 of the grated cheese.
• Add remaining noodles / noodle pieces. Cover with 1 1/2 cups marinara sauce, remaining sliced mozzarella and remaining veggie mixture.
• Sprinkle generously with remaining grated cheese.
• Loosely cover with tin foil (you do not want the foil to get stuck to the cheese) and bake for 45 minutes.
• Remove foil and continue baking uncovered for an additional 45 minutes or until top is brown and bubbly.
• Allow to cool for 10 to 15 minutes before cutting. Cut into 8 large or 12 medium pieces, serve warm and Enjoy!

VEGAN LASAGNA

Steps:

• Cut the celery and the carrots into small pieces.
• In a large sauce pan, heat the olive oil over medium heat. Sauté the onion for about 2 minutes. Then add the garlic and cook it for another minute.
• Rinse the red lentils in a colander with cold water. Add the carrots and celery and cook for a further 3 minutes.
• Stir in the red lentils and the tomato paste.
• After another minute, deglaze with red wine and allow to evaporate (this will take about 1 minute).
• Add the diced tomatoes and vegetable broth and simmer for about 15-20 minutes until the sauce is thick and the lentils are fairly soft and good to eat (they shouldn't be too soft).
• Preheat your oven to 350 °F. Add a cup of the lentil bolognese sauce at the bottom of your casserole dish.
• Then add a layer of lasagna sheets, then again Bolognese sauce.
• Top it with some vegan sour cream.
• Continue with two more layers of sauce and lasagna sheets. Put the rest of the bolognese sauce on top.
• Sprinkle the lasagna with vegan cheese.
• Bake the lasagna for 30-35 minutes, depending on your oven.
• Enjoy the lasagna with a green side salad.

GLUTEN-FREE VEGGIE LASAGNA

Steps:

• 1. Preheat the oven to 425°F. Grease a 9-by-13-inch baking dish.
• 2. In a large bowl, mix the spinach, ricotta, parmesan, egg, salt, and oregano. Arrange one-third of the sweet potatoes in the dish, overlapping the slices slightly. Dollop half of the ricotta mixture on top, then spread evenly. Spread half of the tomato sauce on top, then sprinkle one-third of the mozzarella over the sauce. Repeat the layering once. Arrange the remaining sweet potatoes on top.
• 3. Cover the dish tightly with foil. (The lasagna can be refrigerated for up to a day at this point.) Bake for 45 minutes, then remove the foil, and sprinkle the remaining mozzarella on top. Bake until a knife easily slides through the center and the cheese on top is melted and golden brown, about 20 minutes. Let rest at least 10 minutes before slicing.
• Tip: For freezing and reheating, completely cool the lasagna. Cut into 8 even pieces and freeze in individual portions in freezer-safe resealable plastic bags for up to 1 month. Unwrap and cover with a damp paper towel on a microwave-safe plate. Microwave until hot, about 5 minutes.