Whilst hanging at my parent’s house, my Dad asked me if I’d like lasagne for dinner. I sure would! But it needs to be gluten free, dairy free and tomato free (as I’ve recently discovered that cooked tomatoes upset my stomach). Mark rose to the challenge and the result was one of the most delicious lasagnes I’ve ever tasted!
Depending on the size of your baking tray/dish, you may need to double these ingredients. Get a bit more of everything just in case.
1 packet of gluten-free lasagne sheets
1/2 a pumpkin (your choice), diced and then boiled/steamed until soft
4 carrots, diced and then boiled/steamed until soft
1-2 packets of tofu (silken is best)
1 onion, finely chopped and lightly shallow fried in olive oil
1 large eggplant, sliced into rounds and lightly shallow fried in olive oil
Béchamel sauce (you’ll need 2 batches of these ingredients):
40g dairy-free margarine
2 Tbs gluten free flour
1 cup soy or rice milk
100g soy cheese grated
2 cups of boiled spinach
3 cloves of garlic, finely chopped
1 handful of hazelnut slivers
1/2 cup of soy cheese (optional)
1. You may want to lightly boil the gluten free pasta sheets before constructing your lasagne as there isn’t as much moisture in these layers.
2. Grease your baking tray/dish and lay down the first layer of lasagne sheets.
3. To create the pumpkin layer, pre-cook the pumpkin and carrot. Mash these ingredients together but leave some chunky bits. Add the tofu (crumble into the dish) and the fried onion). Add marjoram or your favourite herb to this layer. Spread the mixture evenly over the first layer of lasagne sheets.
4. Place down the second layer of lasagne sheets.
5. To create the eggplant layer, lightly fry the sliced eggplant in olive oil. Make the béchamel sauce by following this recipe. Pour the béchamel sauce evenly over the eggplant.
6. Place down the third layer of lasagne sheets.
7. To create the spinach layer, boil lots of spinach so that you end up getting about 2 cups of spinach when it’s done. Drain the spinach and chopped garlic and hazelnut slivers to the mixture, mashing it with a fork to separate the leaves. Spread the spinach mixture evenly over the third layer of the lasagne sheets. Sprinkle this layer with soy cheese if you so desire.
8. Add the final layer of lasagne sheets.
9. Make another batch of béchamel sauce and spread evenly over the top layer of the lasagne sheets. Sprinkle with soy cheese, nutritional yeast etc or keep plain (it’ll still be delicious).
10. Cook lasagne in oven for about 45 minutes. Serve with fresh garden salad.
Another Mark success story!