Vegan Gluten Free Roll-Up Lasagna

Name: Vegan Gluten-Free Roll Up Lasagna
Ingredients: 2 tbsp olive oil; 1 clove garlic (minced); 1 package organic cherry tomatoes (chopped); fresh basil; red pepper flakes; 1 25oz bottle organic tomato basil marinara; 1 medium zucchini (chopped); 8 ounce mushrooms (sliced and chopped); 2 cups broccoli florets (chopped); 2 cloves garlic (minced); handful yellow onion (chopped); 3 tbsp olive oil; any cheese you like (a good vegan cheese is Follow Your Heart); Taste Republic gluten free lasagna sheets

Vegan Gluten-Free Roll Up Lasagna

Author thepeachyprodigy

Ingredients

Marinara

2 tbsp olive oil
1 clove garlic minced
1 package organic cherry tomatoes chopped
fresh basil
red pepper flakes
1 25oz bottle organic tomato basil marinara

Lasagna Filling

1 medium zucchini chopped
8 ounce mushrooms sliced and chopped
2 cups broccoli florets chopped
2 cloves garlic minced
handful yellow onion chopped
3 tbsp olive oil
any cheese you like a good vegan cheese is Follow Your Heart
Taste Republic gluten free lasagna sheets

Instructions

Heat oven 400F. In sauce pan heat olive oil over medium heat – add garlic, tomatoes, and seasoning. Once blistered add marinara and let sit on low until everything else is done.
line cookie sheet with foil and place all chopped veggies tossed in olive oil on top, evenly distributed. Bake for about 15-20 minutes.
These noodles you don’t have to cook! So I prepped each single sheet (bc I’m rolling them) first with a cheese, then I add the roasted veggies, and lastly the sauce. Roll it up and place it in your baking dish: REPEAT until dish is full.
Use the rest of you sauce on top and sprinkle across more cheese. Cover with foil and bake for 25 minutes