
Vegan Gluten-Free Roll Up Lasagna
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
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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.
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line cookie sheet with foil and place all chopped veggies tossed in olive oil on top, evenly distributed. Bake for about 15-20 minutes.
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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.
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Use the rest of you sauce on top and sprinkle across more cheese. Cover with foil and bake for 25 minutes