Homemade Gluten-Free and Lactose-Free Vegetable Lasagna

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).

• Preparation Time: 40 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 50 mins
• Calories: 235 Calories

Ingredients

• 1 bay leaf
• ¼ teaspoon dried basil
• 2 small onion, chopped
• 1 red bell pepper, chopped
• ¼ teaspoon dried oregano
• 2 cloves garlic, finely chopped
• ¼ teaspoon dry mustard
• 1 tablespoon vegetable oil, or as needed
• 1 pinch ground black pepper to taste
• 1 pinch dried parsley, or to taste
• 2 zucchini, chopped
• 2 ½ cups tomato puree (passata)
• 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 (8 ounce) package dry gluten-free lasagna noodles

Recipe Instructions

Step 1

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.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until top is bubbly and browned, about 30 minutes. Let rest before serving until firm, 15 to 20 minutes.