Gluten-Free Veggie Lasagna

A delicious and hearty gluten-free and dairy-free version of classic vegetable lasagna, packed with flavorful veggies and creamy dairy-free cheese.

Ingredients:

• 9 gluten-free lasagna noodles
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups dairy-free ricotta cheese
• 1/2 cup dairy-free grated Parmesan cheese
• 2 cups dairy-free mozzarella cheese, shredded
• 3 cups marinara sauce
• Fresh basil leaves for garnish optional

Instructions:

Warm the oven up to 190C 375F

As directed on the package, cook the lasagna noodles

Once done, drain them and set them aside

Warm up the olive oil in a big pan over medium-low heat

Put in the garlic and onion, and cook until the smell is nice

Put mushrooms, zucchini, and bell pepper in the pan

Make sure the vegetables are soft

Add salt, black pepper, dried oregano, and dried basil and mix well

Take it off the heat

Put dairy-free ricotta cheese, dairy-free Parmesan cheese, and half of the dairy-free mozzarella cheese in a bowl and mix them together

Put one cup of marinara sauce in the bottom of a 9x13-inch baking dish

Place three lasagna noodles on top of the sauce

Then add half of the vegetable mixture and half of the cheese mixture

Add more layers with the rest of the noodles, vegetables, and cheese mixture

Cover with the rest of the marinara sauce and cover with the rest of the mozzarella cheese

Put foil over the baking dish and bake for 25 minutes

Take off the foil and bake for another 10 minutes, or until the cheese is golden and bubbling

Wait a few minutes before cutting the lasagna

If you want, add fresh basil leaves as a garnish before serving