2boxesgluten free no-boil lasagna noodles (I used Barilla)
Bechamel
3tbspavocado oil
3tbsp all-purpose gluten free flour (I used Bob's Red Mill)
2.5cupsplain unsweetened oat milk (or soy milk)
1/2tsp sea salt
1/4tspblack pepper
Instructions
For the sauce:
Dice the onions, carrots, mushrooms, bell pepper. Mince the garlic.
Heat large pot or Dutch oven to medium high. Add avocado oil. Sauté onion about 5 minutes. Add carrots, mushrooms and bell pepper and saute about 5 minutes, stirring occasionally. Add garlic, saute 1 minute. Reduce heat to medium low. Add red wine and de-glaze by simmering until liquid is mostly cooked off. Add ½ tsp salt and ¼ tsp black pepper.
Add meat and cook about 3 minutes, just to lightly brown it. Add tomato sauce, tomatoes and water. Gently simmer 1 hour, with the lid off, stirring occasionally.
Taste the sauce. Add salt and pepper to taste. (I added about 1-2 tsp salt and ½ tsp more of black pepper. Preheat the oven to 375 degrees while making the béchamel.)
For the béchamel:
Heat oil to medium-high. Add flour and whisk. Add half the oat milk, whisk. Add remaining oat milk. Add salt and pepper. Whisk constantly until slightly thick. Turn off the heat. Taste it and adjust seasoning as needed.
Assemble the lasagna:
Begin layering a 9x12 casserole dish as follows: béchamel, noodles, meat sauce, béchamel, noodles, meat sauce, noodles, meat sauce, béchamel. Note: use about 1/3 of the béchamel per layer and 6 slightly overlapping noodles per layer. I like to add a little sauce between the overlapping parts, otherwise your noodles might come out a bit dry. I used a total of 18 noodles, so I had most of the 2nd package leftover. Optional: you could top it with vegan “mozzarella” cheese if you're into the cheesiness.
Insert toothpicks to keep the top from sticking to the foil. Cover with foil and bake at 375 for 30 mins. Allow to cool 10 minutes and enjoy!