Le Veneziane Corn and Rice Lasagna Gluten Free Description
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Italian Classic
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Oven Ready Lasagne
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Egg-Free
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Product of Italy
Le Veneziane products are made with only the finest Italian corn flour. The simplicity of the recipe the excellent cooking properties and the rough surface which helps sauce adhere to the pasta all provide for a tasty and rewarding dish. Enjoy this Italian Gluten-free corn Lasagna pasta!
Directions
Cooking instructions: The lasagne are ready for use and do not need to be pre-cooked. make a meat sauce (or try the "Le Veneziane Ragu alla Bolognese" gluten-free sauce) and some very thin - and possibly gluten-free - bechamel sauce. Pour a little meat sauce onto the bottom of an oven dish. Put alternate layers of dry lasagne, meat sauce and bechamel sauce in the dish. Flavor each layer of lasagne with grated cheese. Add around 5 layers altogether and sprinkle plenty of grated cheese on the top later, along with a few knobs of butter. Cook the lasagne in the oven at 220°C for 20 minutes. Leave the dish to settle for 10 minutes before serving. The lasagne are ready to cook and do not contain eggs.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Corn flour, 55% rice flour.
Produced in a factory where soy is used.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Dairy-Free Pumpkin Lasagna
[vc_row][vc_column][vc_column_text]Indulge in the comforting flavors of autumn with this wholesome and delightful vegan pumpkin lasagna. Each layer presents a delectable dance of textures and tastes, from the velvety
cashew cream cheese to the robust lasagna noodles, finishing with a lavish pumpkin cheese sauce full of veggies. Free from gluten and dairy, this culinary creation celebrates fall flavors, transforming simple ingredients into a symphony of taste and nourishment that will leave you craving seconds.
Dairy-Free Pumpkin Lasagna
- 1 pkg. lasagna noodles
- 2 cups vegan cream cheese
- Handful of fresh parsley
- Handful of fresh oregano
Pumpkin-cheese sauce
- 1 can (15 oz. pumpkin purée)
- 1 Tbsp. Nutiva Organic Coconut Oil With Buttery Flavor
- 2 garlic cloves
- 1 shallot
- 1/2 cup unsweetened almond milk
- 1 cup vegetable broth
- 3 cups cauliflower florets (boiled)
- 1/4 cup nutritional yeast
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. thyme
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- Preheat oven to 400 degrees F.
- In blender, add all sauce ingredients and blend until well combined.
- Bring large pot of water to boil. Add lasagna noodles and cook according to package instructions. Tip: Al dente is always best. Drain and set aside.
- Into 18x12-inch lasagna pan, pour layer of sauce evenly across bottom.
- Layer noodles across sauce; spoon on sauce to completely cover noodles; add layer of cashew cream cheese. Finish with sprinkle of oregano, parsley and layer of vegan cream cheese.
- Bake 35-40 minutes.
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