If you’re in need of a gluten free, dairy free lasagne recipe, then this may be your dream come true.
Veggie Pesto #1
1 large zucchini, diced
1 large onion, diced
6 oz crimini mushrooms, chopped
4 garlic cloves, chopped
drizzle of EVOO
6 oz fresh baby spinach
Veggie Pesto #2
8 oz beets, diced
8 oz carrots, diced
drizzle of EVOO
2-3 roma tomatoes, chopped
1 box of lasagne noodles made from lentil flour or similar gluten free, dairy free product (We bought ours through Amazon.)
1 jar of marinara sauce
1. Prep veggies and roast each pesto mix in separate glass baking dishes with ingredients through the EVOO. (Do not add spinach and tomatoes.) Roast at 400F for 1 hour.
2. Remove from oven and allow to cool for one hour.
3. Place Veggie Pesto #1 in a large blender with spinach and puree. Put puree into a storage container or mixing bowl.
4. Add Veggie Pesto #2 to the blender with tomatoes and puree. Put puree into a storage container or mixing bowl.
5. An hour before baking, assemble the lasagne.
First layer – marinara sauce
Second layer – lasagne noodle
Third layer – veggie pesto #1
Fourth layer – marinara sauce
Fifth layer – lasagne noodle
Sixth layer – veggie pesto #2
Seventh layer – marinara sauce
Eighth layer – lasagne noodle
Ninth layer – veggie pesto #1
Tenth layer – marinara sauce
Eleventh layer – lasagne noodle
Twelfth layer – marinara sauce
Thirteenth layer – garnish with chopped mushrooms, zucchini slices, etc.
6. Allow to sit for 40-60 minutes.
7. Bake at 400F for 40 minutes.
8. Allow to cool for 30 minutes before serving.
Posted in Allergy Sensitive, Dairy Free, Gluten Free, lasagna, lasagne, Mushrooms, Onion, Portabellas, tomatoes, Uncategorized, Vegetarian, Zucchini
I recently discovered a recipe post online from a local aspiring chef, Tasting Independence, and HAD to try it!
2 large or 3 medium sized Portabella Mushrooms
1 Sweet Potato, cubed
0.25 cup Quinoa, uncooked
1.5 cups Spinach, fresh, lightly coated in oil
1.5 TSP Olive Oil
Salt & pepper
1. Preheat oven to 450 F and cook quinoa in 3/4 cup water.
2. Coat the potato cubes in oil.
3. Bake the potato cubes on a cookie sheet, single layer just like you do when making baked sweet potato fries.
4. Bake the potatoes for 15-20 minutes on first side. Flip and continue to bake for 10-15 minutes.
5. Add spinach on top of the potatoes and bake for 5 minutes.
6. Mix spinach/potato mixture with cooked quinoa in a large bowl.
7. Lightly oil portabella tops.
8. Stuff portabella tops with spinach/potato/quinoa mixture and bake on cookie sheet at 400 F for 15 minutes.
2 Portabella Mushrooms, chopped
1 medium Onion, chopped
1 clove Garlic, chopped or crushed
2 cups Brown Rice, cooked
0.5 pound Chicken Breast, cooked and chopped
3 TBSP Oil of choice
1. Cook the chicken breast in a skillet using 1 TBSP of oil. Remove from skillet and allow to cool. After it has cooled, chop it into small pieces.
2. Steam the brown rice and set aside.
3. Combine the onion, garlic, 2 TBSP oil and portabellas in skillet and cook on medium-high heat until the mushrooms are tender and the onions are translucent or browning. Stir in chicken and rice, and heat on medium until dish is warm enough for serving. Enjoy with your favorite vegetable and fruit.
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I’ve been having some fun in the kitchen and thought I’d share some of the recipes. 🙂 Pictured here is: Leek and Potato Soup (with spinach). Stir-Fried Carrots, Sugar Snap Peas, Red Peppers (and optional Black Beans) Stir-Fried Rice with … Continue reading
One of our favorite soups is a leek and potato soup. All you will need is:
1 leek (white section thinly sliced)
1 32 oz container of chicken stock
4-6 yukon or red potatoes (diced)
2 portabella mushrooms (chopped)
1 tbsp oil
Optional: spinach, broccoli florets, peas, etc.
Sautee the garlic and leeks in oil. When they start to brown or are translucent, add mushrooms and stir. After roughly 2-3 minutes on medium heat, add broth and potatoes. When potatoes are tender, remove from heat and serve.
Other optional additions include spinch, broccoli, peas, etc. Add these items after you remove the soup from heat. Cover the soup and allow the veggies to steam for a few minutes, then serve.