Homemade Gluten-Free and Lactose-Free Vegetable Lasagna Recipe

Recipesfull introduces to you: Popular Recipes. (Homemade Gluten-Free and Lactose-Free Vegetable Lasagna Recipe). Homemade vegetable lasagna just as it should be; hot, oozy, and messy! This is a vegetable lasagna without any weird micro-protein meat substitute; just vegetables and tomatoes, with a homemade white sauce (made with lactose-free milk and cheese, and gluten-free flour). I have been known to make my own pasta sheets for this, but tonight I used Sainsbury's gluten-free pasta sheets (dry).

Brief

Prep 40 mins

Cook: 1hr10 mins

Additional: 15 mins

Total: 2hrs5 mins

Servings: 8

Yield: 1 9x13-inch lasagna

Homemade Gluten-Free and Lactose-Free Vegetable Lasagna Recipe

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

Main Dish

Directions

Step 1

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.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until top is bubbly and browned about 30 minutes. Let rest before serving until firm 15 to 20 minutes.

Nutritional Information

Homemade Gluten-Free and Lactose-Free Vegetable Lasagna Recipe

Servings Per Recipe:8

Calories: 234.8

% Daily Value *

Protein: 5.8g 12%

Carbohydrates: 32.8g 11%

Dietary Fiber: 3.2g 13%

Sugars: 6.9g

Fat: 9.2g 14%

Saturated Fat: 3.2g 16%

Cholesterol: 0.9mg

Vitamin A Iu: 1144.9IU 23%

Niacin Equivalents: 2mg 15%

Vitamin B6: 0.3mg 16%

Vitamin C: 34.3mg 57%

Folate: 29.1mcg 7%

Calcium: 59.4mg 6%

Iron: 1.8mg 10%

Magnesium: 30.9mg 11%

Potassium: 529.7mg 15%

Sodium: 603.6mg 24%

Thiamin: 0.1mg 10%

Calories From Fat: 82.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.