WEBVTT 00:03.000 --> 00:33.579 Gluten Free Vegetarian Lasagna. Schär brings us a recipe to enjoy the flavor of the best gluten-free and vegetarian lasagna.. Recipe : To accompany Schär gluten-free vegetarian lasagna : 1 handful of basil leaves or 1 handful of parsley 1 handful of cherry tomatoes a little olive oil NO GLUTEN, NO ADDED NUTS, NO ADDED OATS, NO ADDED SESAME, NO ADDED SOY, NO ADDED YEAST, NO PALM OIL, WHEAT FREE, VEGETARIAN 00:33.579 --> 00:36.920 Prep Time: 45 minutes 00:36.920 --> 00:40.090 Cook Time: 1 hour and 10 minutes 00:40.090 --> 00:43.520 Time spent: 1 hour and 55 minutes 00:43.520 --> 00:46.180 Number of diners: 6 00:46.180 --> 00:48.750 Year Season: All Year 00:48.750 --> 00:51.490 Difficulty: very easy 00:51.490 --> 00:55.500 Type of cuisine: Mediterranean, Italian 00:55.500 --> 01:00.350 Dish Category: main course, lunch, dinner 01:00.350 --> 01:01.980 Ingredients 01:01.980 --> 01:04.140 9 sheets of lasagna 01:04.140 --> 01:05.650 1 onion 01:05.650 --> 01:07.520 2 garlic cloves 01:07.520 --> 01:09.730 100g carrot 01:09.730 --> 01:11.820 2 stalks of celery 01:11.820 --> 01:14.940 5 tbsp. Of olive oil 01:14.940 --> 01:17.720 800 g of tomato pulp 01:17.720 --> 01:20.290 150 ml of water 01:20.290 --> 01:22.670 2 tsp. of salt 01:22.670 --> 01:26.050 2 tbsp. balsamic vinegar 01:26.050 --> 01:28.880 2 tbsp. of sugar 01:28.880 --> 01:31.210 500 g of aubergines 01:31.210 --> 01:33.900 150 g of mozzarella 01:33.900 --> 01:36.540 1 handful of basil leaves 01:36.540 --> 01:38.030 Steps 01:38.030 --> 01:45.659 Chop the onion, garlic cloves and celery stalks. Shred the carrot. 01:45.659 --> 01:52.310 Heat 2 tablespoons of olive oil in a pot. 01:52.310 --> 02:00.849 Cook the onion, celery, grated carrot and garlic for 15 minutes over medium heat. 02:00.849 --> 02:07.209 Add the crushed tomato, water and salt. 02:07.209 --> 02:13.519 Season with balsamic vinegar and sugar. 02:13.519 --> 02:19.639 Heat the oven to 200 °C. 02:19.639 --> 02:28.899 Cut the aubergines into cubes, sprinkle with 3 tablespoons of olive oil and roast for 25 minutes. 02:28.899 --> 02:38.809 Add the aubergines to the sauce. Cook over low heat for 15-20 minutes. Add water if necessary. 02:38.809 --> 02:55.129 Prepare the lasagna: pour a quarter of the sauce into a baking dish. Cover with 3 lasagna sheets. Repeat two more times. Add some mozzarella cheese in another 2 layers. Finish with a layer of sauce. 02:55.129 --> 03:05.879 Bake the lasagna for 45 to 55 minutes. Halfway through, add a little mozzarella on top of the lasagna. 03:05.879 --> 03:13.459 Serve with herbs, cherry tomatoes. Sprinkle with olive oil. 03:13.459 --> 03:19.939 a recipe by . Schär. at biopharma dot ES