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Gluten-free and Vegan Lasagna GF, DF, EF, V
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 Choosing Fast Food That’s Good For You.

Almost every single article about reducing your weight and getting healthy tells readers to avoid drive through windows like the plague as well as to do all of their own cooking. This is actually very good advice. From time to time, though, you totally do not want to make a whole meal for your family or even just for yourself. Sometimes you just wish to reach the drive through along the way home and call it a day. There is simply no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the popular fast food restaurants out there are trying to “healthy up” their menus. Here is how to eat healthy and balanced when you visit the drive through.

Select a drive through at a restaurant that is known for catering to people with healthier palates. For example, Arby’s won’t serve hamburgers. Instead it is possible to select from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has served hamburgers for decades, additionally they have plenty of other healthy options like salads, baked potatoes and chili. Not everything is McDonalds with its deep fried chicken parts and also other terribly bad items.

Logic claims that one the simplest way to stay healthy is to avoid the drive through and never eat fast food. While, for the most part, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Occasionally, letting someone else cook dinner is just what you require. There isn’t any reason to feel terrible about visiting the drive through when you make healthy and balanced decisions!

We hope you got benefit from reading it, now let’s go back to gluten-free and vegan lasagna gf, df, ef, v recipe. You can have gluten-free and vegan lasagna gf, df, ef, v using 14 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make Gluten-free and Vegan Lasagna GF, DF, EF, V:
  1. Get 3 tablespoons extra virgin olive oil
  2. Use 3 cans tomato sauce
  3. Get 1 medium onion (finely chopped)
  4. Use 1/4 cup yellow bell pepper (finely chopped)
  5. Provide 3 large garlic cloves (finely minced)
  6. Take 1/4 teaspoon salt
  7. You need 1/2 teaspoon pepper
  8. You need 2 zucchini (finely sliced)
  9. Provide 2 large portobello mushrooms (roasted)
  10. Provide 2 tablespoons fresh Italian parsley (finely chopped)
  11. Provide 1/4 teaspoon red pepper flakes
  12. You need 1 tablespoon oregano
  13. Prepare 1 bag vegan shredded mozzarella cheese
  14. Prepare 1 box 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!!

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