Name: Lasagna
Yield: 8
Ingredients: 1½ cup tomato passata or pasta sauce; 2 Tbsp dried Italian herbs; 2 Tbsp olive oil; 1 onion, diced; 2 cloves garlic, crushed; 2 cups baby spinach; ½ cup mushrooms, grated; 1 cup vegan mozzarella cheese; 1 batch of basic gluten-free pasta dough

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5 from 1 vote

Lasagna

Created by: Bloom Cuisine: Gluten-Free Baking Recipes, Gluten-Free Recipes Courses: Lunch & Dinner, Pasta

Difficulty: Intermediate

Servings: 8

Description

This recipe begins with our basic gluten-free pasta dough recipe! At the end of the day, you can add whatever you want in between the layers of pasta.

Ingredients

1½ cup tomato passata or pasta sauce
2 Tbsp dried Italian herbs
2 Tbsp olive oil
1 onion, diced
2 cloves garlic, crushed
2 cups baby spinach
½ cup mushrooms, grated
1 cup vegan mozzarella cheese
1 batch of basic gluten-free pasta dough

Instructions

Roll out the pasta dough into thin sheets either with a rolling pin or a pasta machine.
Oil a 30cm by 15cm baking dish and trim the pasta sheets to the same size.
Heat the oil in a frypan and add onions, garlic, mushrooms, and tomato passata. Simmer for 10 minutes and add Italian herbs and baby spinach until wilted.
Spread ¼ of the mixture across the bottom of the baking dish and top with a pasta sheet. Add another ¼ of the tomato mixture on top and another pasta layer. Repeat until all have been used, finishing with a tomato layer. Top with the vegan cheese.
Bake for 35-40 minutes until golden and bubbling. Allow to cool slightly before cutting and serving.

Keywords: lasagna, pasta, Italian, gluten-free

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Lasagna

Lasagna

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