Homemade Gluten-Free and Lactose-Free Vegetable Lasagna recipe
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Ingredients
- 1 tablespoon vegetable oil, or as needed 2 small onion, chopped 1 red bell pepper, chopped 2 zucchini, chopped 2 cloves garlic, finely chopped 2 ½ cups tomato puree (passata) ¼ teaspoon dry mustard ¼ teaspoon dried oregano ¼ teaspoon dried basil 1 bay leaf 2 ¾ tablespoons gluten-free all purpose baking flour 2 tablespoons lactose-free milk ¾ cup lactose-free milk ¾ cup cold vegetable stock 2 tablespoons cold vegetable stock 2 tablespoons margarine (such as Vitalite®), or to taste 1 cup shredded mozzarella-style vegan cheese, divided 1 pinch dried parsley, or to taste 1 pinch ground black pepper to taste 1 (8 ounce) package dry gluten-free lasagna noodles
Nutrition Info
- 234.8 caloriescarbohydrate: 32.8 gcholesterol: 0.9 mgfat: 9.2 gfiber: 3.2 gprotein: 5.8 gsaturatedFat: 3.2 gservingSize: -sodium: 603.6 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Homemade Gluten-Free and Lactose-Free Vegetable Lasagna
Directions
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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.