Gluten-free Super Veg Lasagne

Presenting the first in another double bill of just-as-good alternatives, this time to a pair of Italian classics. Up first for main course: Lasagne…

Friendly for both gluten-intolerants and vegans alike, this vegetable-packed version of a lasagne will earn you all sorts of praise at the dinner table. There are so many rich flavours in there, you probably won’t even notice the lack of meat!

INGREDIENTS

  • Small butternut squash
  • 2 medium courgettes
  • 1 free from violife cheese
  • 3 Portobello mushrooms or 1 aubergine
  • 800g tomatoes
  • 100g sundried tomatoes
  • 2 tbsp coconut oil
  • Pinch of pepper and sea salt
  • 1 tbsp of mixed herbs
  • 2 tbsp of cold pressed olive oil

Serves 5-6

Preparation Time: 30 minutes

Baking time: 60 minutes

METHOD

  1. Sliced butternut squash and eggplant/ mushrooms lengthwise thinly. Slice courgette lengthwise into ribbons.
    Grate cheese.
  2. Chop tomatoes and mix it all in blender with sun-dried tomatoes, herbs, olive oil and salt
  3. Preheat the oven to 180°C. Sprinkle the eggplant with salt and set aside for 15 minutes to drain. Rinse and pat dry. Heat one tablespoon of olive oil in a frying pan over a medium heat. Cook the eggplant for 2-3 minutes per side until golden
  4. Start by layering the butternut squash as the base. Add one third of the tomatoes sauce on top of that, then lay the eggplant slices/mushrooms, and courgettes. Next add the rest of the tomatoes sauce, then the butternut squash, cheese, courgette and finally drizzle with tomatoes sauce and sprinkle with salt and pepper.
  5. Bake for an hour and serve hot.
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