THE WORLD'S BEST GLUTEN-FREE VEGETARIAN LASAGNA
This ridiculous, lengthy, multi-stepped method for vegetarian lasagna may take a long time, but it's worth the effort. Be sure to make two batches and freeze one for later. This recipe is for a 9x13-inch pan.
Provided by Bull Garlington
Categories Italian
Time 2h25m
Number Of Ingredients 20
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.
GLUTEN-FREE VEGGIE LASAGNA
Make and share this Gluten-Free Veggie Lasagna recipe from Food.com.
Provided by TARGETreg Recipes
Categories Free Of...
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425ºF. Grease a 9-by-13-inch baking dish.
- 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.
- 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.
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GLUTEN-FREE VEGETABLE LASAGNA - DELIGHTFUL MOM FOOD
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5/5 (3)Total Time 1 hr 35 minsCategory MainCalories 375 per serving
- In a medium pan, heat the olive oil on medium-low heat. Add the onion, zucchini, squash, mushrooms, garlic and a dash of salt and pepper. Sauté on medium-low heat for about 10 minutes or until the mushrooms start to soften and onion becomes translucent. Set aside.
- Cook the noodles according to package directions till al dente (not quite done and still firm). Drain and leave a little water so the noodles do not stick. Or lay them out on a flat surface.
- Meanwhile, while the noodles cook shred the parmesan and mozzarella cheese and make the ricotta filling. In a large bowl cream together ricotta cheese, parmesan cheese, egg, oregano, basil, and milk.
- Spray a large 9 x 13 baking dish with cooking oil. Spread a layer of tomato sauce on the bottom of the prepared baking dish. Place a single layer of noodles over the tomato sauce (3-4 strips throughout each layer). Then add the ricotta mixture, then sautéed vegetables on top. Repeat 2 more times starting with tomato sauce, then noodles, creamed cheese, vegetables. On the fourth layer of noodles, dip them first in water then top with tomato sauce and the shredded mozzarella cheese.
GLUTEN FREE VEGETABLE LASAGNA • DISHING DELISH
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4.3/5 (3)Total Time 1 hr 20 minsCategory DinnerCalories 486 per serving
- Spread 1/2 cup of sauce on bottom of pan. Arrange 4-5 noodles in dish (or however many you need to cover the bottom of your pan). Add 1 cup of sauce over noodles, spread evenly.
- Add about half of the ricotta cheese, distributing evenly over sauce. Arrange layer of spinach and mushrooms over ricotta. Pour 1 cup sauce over spinach, spreading evenly with spoon.
- Next, place another layer of noodles over sauce. Add an additional 1 cup sauce over noodles, again spreading evenly. Sprinkle onions over sauce, and place layer of thinly sliced tomatoes in rows. Add remaining riccotta cheese, spreading evenly over tomatoes.
EASY GLUTEN FREE VEGETARIAN LASAGNA - WENDY POLISI
From wendypolisi.com
5/5 (21)Total Time 1 hr 20 minsCategory Main CourseCalories 317 per serving
- Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
- Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
- In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
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