Vegetarian lasagne - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
serves 6-8
vegetable pasta sauce:
| 2 |
tsp |
olive oil |
| 1 |
|
onion, sliced |
| 2 |
tbsp |
tomato puree |
| 2x400 |
g |
tinned chopped tomatoes |
| 1 |
tsp |
dried mixed herbs |
| 1 |
medium |
green pepper, deseeded & sliced |
| 1 |
medium |
red pepper, deseeded & sliced |
| 250 |
g |
mushrooms, sliced |
| 2 |
medium |
courgettes, sliced |
| 350 |
g |
spinach (approximate weight before wilting) |
|
|
freshly ground black pepper |
white sauce:
| 5 |
tbsp |
cornflour (cornstarch) |
| 750 |
ml |
semi-skimmed milk |
|
|
freshly ground black pepper |
lasagne sheets:
|
|
wheat & gluten free lasagne sheets |
lasagne topping:
| 150 |
g |
cheese, grated (the stronger flavour the better) |
| 100 |
g |
buffalo mozzarella (optional) |
| ¼ |
tsp |
dried mixed herbs |
| ¼ |
tsp |
crushed chillies (optional) |
to make the vegetable pasta sauce:
| 1. |
Lightly brown onion in olive oil. |
| |
| 2. |
Add tomato puree and cook for 1 minute, stirring to avoid it burning. |
| |
| 3. |
Pour in chopped tomatoes, peppers, mushrooms, herbs & courgettes. Season with freshly ground black pepper. Stir to mix well. |
| |
| 4. |
Bring to boil, cover and reduce temperature to simmer for 30 minutes. |
| |
| 5. |
Wilt the spinach. Make sure it is thoroughly washed, don't dry it. Put in a large microwave proof bowl and microwave for 2 minutes. Put aside for making up the lasagne. Don't add it
to the vegetable sauce. |
| |
to make the white sauce:
| 1. |
Put cornflour into a saucepan with a small amount of milk. Mix it well to get rid of any lumps. Add the rest of the milk and freshly ground pepper. |
| |
| 2. |
Cook over a medium heat, stirring all the time, until the sauce thickens. You need to stir it constantly or lumps will form. |
| |
| 3. |
Set aside for making up the lasagne. |
| |
to make up the lasagne:
preheat oven: 180°C, fan 160°C, 350°F, Gas 4
| 1. |
Prepare the wheat free lasagne sheets according to the instructions on the packet. If it says pre-cook then do so, though we have found that usually ½ - ¾ of the
cooking time recommended is better to avoid the pasta becoming too difficult to work with. Lasagne sheets that don't need pre-cooking are preferable to cut down the preparation time. |
| |
| 2. |
Place a few spoonfuls of the white sauce in the bottom of the baking dish. Cover the base of the dish with a layer of the pasta. |
| |
| 3. |
Spoon half of the vegetable mixture onto the pasta. Put all the spinach in an even layer over the sauce. |
| |
| 4. |
Put a few spoonfuls of the white sauce onto the spinach, then top that with another layer of pasta. |
| |
| 5. |
Then the rest of the vegetable sauce. Then another layer of pasta. |
| |
| 6. |
Top with the rest of the white sauce. If you don't have enough left put some natural yogurt in to make it go further (and adds a real creaminess). Or you can make some more sauce. |
| |
| 7. |
Top the white sauce with a generous amount of grated cheese. Sprinkle with a few mixed dried herbs and freshly ground pepper or crushed chillies (optional). |
| |
| 8. |
Bake for 45 minutes until it is bubbling and the top is golden brown. |
| |
| 9. |
Serve. |
| |
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