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  • Janet Huey

Garlic Lovers Gluten Free Vegetarian Lasagna

My best friend is a vegetarian like many of my friends, and I LOVE cooking for people, so many of my dishes can be made all the ways. This recipe never disappoints. Carnivore or vegetarian, this hearty meal will check off all of the comfort food boxes you're looking for.



Garlic Lovers Gluten Free Vegetarian Lasagna


Ingredients

6 Tbsp Olive Oil

1 onion- sliced and diced

A head of Garlic - chopped or pressed

1 eggplant - sliced

2 zucchinis - sliced

4 Celery stocks, diced

4 Carrots- peeled, sliced and diced

10 mushrooms- sliced

1 6 oz can of tomato Paste

1 28 oz can of diced tomatoes

Salt

Pepper

Italian Seasoning

Garlic Powder

Onion Powder

1 Package of Brown Rice Lasagna Noodles

1 package of Mozzarella

2 package of Italian Cheese blend or 16 oz of Ricotta (I'm allergic to Ricotta so I don't use it)

2 eggs

Salt

Pepper

Italian Seasoning

Garlic Powder

Onion Powder

2 cloves of Garlic- sliced


Disclaimer: This one is some what of project! Embrace the process.


Heat oven to 400


Roasting:

Slice eggplant and zucchini. Toss with Olive Oil, salt and pepper. Lay flat on a cookie sheet, I like to line with foil for quick clean up. This takes 2 to 3 rounds pending how large your cookie sheet is, as you only want it to be one layer of eggplant and zucchini so they aren't stacked. Continue this process until you are done.


Saute:

While you are roasting eggplant and zucchini. In a large skillet, add olive oil and start to sauté onions until they are clear. Add in the celery and carrots. Cook through. Add half of your garlic, cook until fragrant. Add mushrooms in last as they cook the quickest.


Sauce:

Start your sauce. I like to make it homemade, but if you have a pasta sauce you'd like to use and your in a hurry use what makes you happy and easiest for your process. Put the tomato paste in a sauce pan on low heat. Add the rest of your chopped or pressed garlic. Add in Salt, Pepper, Italian Seasoning, Garlic Powder, Onion Powder. I like to add water to the tomato paste can and add in 1-3 rounds of water depending on how much sauce you're trying to make and you're preference in potency. Add in the diced tomatoes. Stir. Boil, reduced heat to a simmer.


Boil:

Follow the instructions on whatever lasagna noodles you have. Using a large pot, bring water to a boil, drop in noodles one at a time. Let cook, and then drain once cooked through.


Cheese: I create a "wet cheese" in place of ricotta, because I'm allergic to it. It's 2 cups of Italian cheese blend with 2 eggs, salt, pepper, and Italian seasoning. Mix well. You'll see in the photos below there's some cheese thats clumped together before the mozzarella layer that would be this "wet cheese" business.


Layer:

Alright now that we have all of the components ready, let's do this. Photos below show the layering process. Start with Sauce, then noodles, then veggies, then your Ricotta or Wet Cheese mix. Then mozzarella. Repeat. When I say "Light" cheese, I mean half of what you would put on a normal layer.


Sauce

Noodles

Veggies

Ricotta or Wet Cheese

Mozzarella

Sauce

Noodles

Veggies

Light Ricotta or Wet Cheese

Light Mozzarella

Veggies

Light Ricotta or Wet Cheese Light Sauce

Last set of Noodles

Rest of the Sauce

Rest of the Mozzarella Cheese

Garlic Slices

Seasoning


Place in the oven, I like to put a cookie sheet under it on the bottom rack in case it bubbles over. Cook for 30-45 minutes covered with foil. The last 10 minutes, I like to take off the foil and let the cheese get golden brown on top.


Let stand for 15 minutes, cut and enjoy! Also pat yourself on the back because this ain't no easy feat! You did it!


Options:

Meat Lasagna:

2 lbs of ground turkey or ground beef

1 onion

4 cloves of garlic- chopped or pressed

Salt

Pepper


Additional 1 28 oz can of diced tomatoes or 3 cups of marinara sauce.


In a large skillet, on medium heat cook protein and onions together. Add in garlic, salt and pepper to taste.


Mix half of the meat with the sauce. Replace the meat for the veggies in your layering process.


Pre Made/Store Bought Sauce:

No problem we don't all have time to make sauce from scratch and I normally don't during a normal week. Thanks quarantine for the "time" to make it.


I'd get 2-3 25 oz pre made sauces depending on how saucy you like it.













Favorite Brands:

My Fave: Brown Rice Lasagna Noodles

Runner Up: Barilla Gluten Free Lasagna Noodles I have a really hard time finding these in NYC, I have found they are usually easier to find in suburbs.

Last but not least, I have also used Organic Green Lentil Lasanga Noodles. My only issue with these is that you need extra extra sauce for the noodles to get to a consistency that I liked. They were a bit stiff without extra sauce to soak up and cook thru.


#glutenfree #lotsofdairy #garliclovers #notwhole30 #vegetairan



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