HOMEMADE GLUTEN-FREE AND LACTOSE-FREE VEGETABLE LASAGNA

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Homemade Gluten-Free and Lactose-Free Vegetable Lasagna image

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).

Provided by intoleranceisbliss

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 2h5m

Yield 8

Number Of Ingredients 20

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

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.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 32.8 g, Cholesterol 0.9 mg, Fat 9.2 g, Fiber 3.2 g, Protein 5.8 g, SaturatedFat 3.2 g, Sodium 603.6 mg, Sugar 6.9 g

Lakshmi Bae
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This lasagna was a bit too rich for my taste. I would have liked it more if it had been less creamy.


Johannes Mavhungqu
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I would definitely recommend this lasagna to anyone looking for a delicious and easy-to-make meal.


Steve Herring
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This lasagna was a great way to get my kids to eat their vegetables. They loved the cheesy sauce and the pasta.


Sam Bellot
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This lasagna was delicious and satisfying. I loved the creamy sauce and the tender vegetables.


Asemota Esosa
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This lasagna was so easy to make and it turned out so delicious. I will definitely be making this again.


Kelsey Belcuore
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I made this lasagna for a party and it was a huge hit! Everyone loved it. I will definitely be making this again.


JAMES ABDULAZEEZ
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This lasagna was amazing! I loved the combination of vegetables and the sauce was perfect. I will definitely be making this again.


Raz
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Overall, I was disappointed with this lasagna. I would not make it again.


Doli Seher
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The vegetables in this lasagna were undercooked. I would have liked them to be more tender.


Zahid Afghan
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This lasagna was a bit too bland for my taste. I would have liked more seasoning.


Valorie Ladner
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I made this lasagna for my family and they loved it! The vegetables were tender and the sauce was creamy. I would definitely make this again.


MD Nayeem Pramanik Official
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This lasagna was delicious! The vegetables were cooked perfectly and the sauce was flavorful. I would definitely make this again.


Beana Bug
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This lasagna was easy to make and turned out great! I used a variety of vegetables, including zucchini, eggplant, and mushrooms. The sauce was flavorful and the cheese was melted and gooey. I would definitely make this again.


Stephen Ziyenge
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This lasagna was a bit bland for my taste. I think it could have used more seasoning. The vegetables were also a bit undercooked. Overall, I was disappointed with this dish.


Suliaman Khan
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I was pleasantly surprised by how delicious this lasagna was. I'm not usually a fan of gluten-free or lactose-free dishes, but this one was really good. The sauce was flavorful, the vegetables were tender, and the cheese was melted and gooey. I'll de


Samkelo Samzin
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This lasagna was a hit with my family! Everyone loved the rich flavor and creamy texture. The vegetables were perfectly cooked, and the sauce was delicious. I will definitely be making this again.