Gluten Dairy Free Lasagna Recipe Recipe For Deviled

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HOMEMADE GLUTEN-FREE AND LACTOSE-FREE VEGETABLE LASAGNA



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

MY GLUTEN FREE LASAGNA RECIPE (LOW FODMAP, DAIRY FREE)



My Gluten Free Lasagna Recipe (low FODMAP, dairy free) image

Say hello to my gluten free lasagna recipe that's low FODMAP and optionally dairy free too! It's so easy to make at home and this recipe is super easy to follow.

Provided by Bex

Number Of Ingredients 18

750g beef mince
2 courgettes (chopped into chunks)
garlic infused oil (if low FODMAP ensure the oil is clear without bits)
2 tins of chopped tomatoes (approx 400g tins)
2 tbsp tomato purée
1 tsp basil purée (or dried/fresh basil if you prefer)
1 tbsp mixed herbs
tsp dried chives
salt and pepper
50g butter (dairy free spread or lactose free butter if needed)
50g gluten free plain flour
750g milk (dairy free or lactose free milk if needed)
2 tsp wholegrain mustard (optional)
75g cheddar cheese (grated (dairy free or lactose free cheese if needed))
salt and pepper
1 packet for gluten free lasanga sheets
100g cheese (grated (dairy free or lactose free cheese if needed))
fresh chives

Steps:

  • Fry your chopped courgette in some garlic infused oil until a little softened.
  • Add your beef mince and allow to brown.
  • Add your two tins of chopped tomatoes, tomato purée, basil purée, mixed herbs, dried chives, salt and pepper.
  • Simmer until slightly reduced but still with plenty of sauce. (I only do this whilst I make my white sauce)
  • To make your white sauce add your butter, flour and milk to a saucepan. Heat and continuously stir until it thickens. Don't expect it to thicken super quickly - have patience and it will be lovely, smooth and glossy!
  • Remove your sauce from the heat and stir in your mustard and grated cheese, which will melt into the sauce. Season with salt and pepper.
  • Construct your lasanga. Place about a third of your ragu in the bottom of your dish. Then spoon a little less than a third of your white sauce on top. Then place your first layer of lasanga sheets on.
  • 8) Repeat the previous step!
  • For your final layer, place the remaining ragu on top, followed by the rest of the white sauce (you should have slightly more for the top layer - no worries if you are reading this and don't!!)
  • Spinkle your grated cheese on the very top.
  • Place in the oven and cook for around 45 minutes at 180C until the top is golden.
  • Sprinkle some freshly chopped chives on top and serve up with some salad. Enjoy!

GLUTEN FREE MEXICAN LASAGNA



Gluten Free Mexican Lasagna image

This is a quick and easy Mexican dinner in about 45 minutes. Try it with a little salsa, sour cream, and shredded lettuce and dinner is served! Make sure the ingredients you choose are gluten-free. You can also make your own chili and use it.

Provided by Kimmie Mitchell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 8

Number Of Ingredients 5

2 (15 ounce) cans chili without beans (such as Wolf®)
1 (15 ounce) can black beans, drained
1 small onion, chopped
12 corn tortillas, or as needed
3 cups shredded sharp Cheddar cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Mix chili, black beans, and onion together in a bowl.
  • Layer 4 tortillas in the bottom of the prepared baking dish; cover with 1 cup Cheddar cheese. Spoon half the chili mixture over cheese layer. Repeat 2 more layers with the remaining ingredients, ending with Cheddar cheese on top. Cover dish with aluminum foil.
  • Bake in the preheated oven until lasagna is bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 431.4 calories, Carbohydrate 35.7 g, Cholesterol 70.1 mg, Fat 21.3 g, Fiber 7.6 g, Protein 26 g, SaturatedFat 12.1 g, Sodium 974.7 mg, Sugar 2.5 g

GLUTEN FREE LASAGNA



Gluten Free Lasagna image

A classic, homemade gluten free lasagna recipe that is full of flavor and filling. I've included shortcuts for getting this gluten free lasagna in the oven quicker.

Provided by Chrystal

Categories     Main Dishes

Time 1h30m

Number Of Ingredients 16

5 oz. Gluten-free noodles, cooked per packaging (or use oven-ready)
1 lb. ground beef (or ground turkey)
1 cup chopped onion
2 cloves garlic, minced
1 can (14.5 oz.) crushed tomatoes
8 oz. tomato sauce
6 oz. tomato paste
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1 egg, whisked
2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon dried parsley
8 oz. shredded Mozzarella

Steps:

  • Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
  • Cook noodles according to package; set aside. Skip this step if you're using oven ready gluten-free lasagna noodles.
  • For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
  • Add the un-drained tomatoes, tomato sauce, tomato paste, basil, oregano, salt and pepper and stir until combined.
  • Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
  • For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
  • To layer the gluten free lasagna: Spread a little sauce on the bottom of the pan. Add a layer of lasagna noodles over the sauce. Spread half the ricotta mixture over the noodles. Then spread half the sauce mixture over the noodles. Add the second layer of lasagna noodles, ricotta mixture, and sauce mixture. Top with shredded mozzarella.
  • Place the lasagna pan on a baking sheet and bake for 30 to 35 minutes or until heated through. If you're using oven-ready noodles, cover the lasagna with foil and bake for 40-45 minutes. Remove the foil, then bake an additional 10 minutes.
  • Remove from the oven and let rest for 10 minutes before serving.

Nutrition Facts : Calories 577 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 156 milligrams cholesterol, Fat 31 grams fat, Fiber 3 grams fiber, Protein 46 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1137 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

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