Mark’s Lasagne

Note:
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.

Ingredients:
1 packet of gluten-free lasagne sheets

Pumpkin layer:
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
Marjoram

Eggplant layer:
1 large eggplant, sliced into rounds and lightly shallow fried in olive oil
Béchamel sauce

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

Spinach layer:
2 cups of boiled spinach
3 cloves of garlic, finely chopped
1 handful of hazelnut slivers
1/2 cup of soy cheese (optional)

Instructions:
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.

Kudos:
Another Mark success story!

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9 Comments on “Mark’s Lasagne”

  1. Kirstie
    November 2, 2010 at 12:06 PM #

    I had forgotten what a lovely blog you have – you’re such a great writer that even if I wasn’t inspired by your cooking adventures (which I am of course), I know that I will always be inspired by your honest reflections and beautiful words.
    xxx

    • November 2, 2010 at 12:19 PM #

      Aww thanks, Kirstie! I’m inspired by your ability to be a loving and caring mother… and your strength to weather the sleepless nights in order to make a gorgeous little boy very happy and healthy. xxx

  2. November 2, 2010 at 12:18 PM #

    That sounds really, really good. I am bookmarking that & trying it.

    • November 2, 2010 at 12:22 PM #

      Awesome. I really love your blog, Vicki. It’s one of the sites I go to for new cooking inspirations. I’m going to try your vegan sausage rolls for dinner tonight.

      Hooray for recipe swaps :-)

  3. November 2, 2010 at 4:24 PM #

    Looks awesome.

    Btw, I envy your wordpress polaroid style pics. I’ve been trying to do the same with blogger but can’t quite get it right.

    • November 2, 2010 at 5:07 PM #

      Hey K. Yeah it was amazing, highly recommend the time and effort.
      I use Poladroid which turns your normal photos into polaroids. Easy peesy one two threesy!

      http://www.poladroid.net/
      :-)
      P.S. I can see the Vegan Mofo craze is in full swing. I love love love Las Vegan too. Your meal there looked yum!

  4. November 2, 2010 at 4:30 PM #

    this looks awesome! i’ve been having trouble with cooked tomatoes too recently :( keep up the lovely recipes!

    ps i’ve linked to your blog on louloumakes :)

    • November 2, 2010 at 5:04 PM #

      Hey Lou. Yeah tomatoes can play havoc with the body. Eep!
      How is your soap going? Can’t wait to hand mine out as presents at Christmas. I also made handcream on Saturday that was a better batch than the workshop (more beeswax, less coconut oil).
      Hope all is well with you :-)

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  1. béchamel sauce (without the nasties) « The Blog of a Vegematarian - November 2, 2010

    […] lâm lâm mark’s lasagne […]

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