This lasagne isn’t the quickest recipe in the world but you will be so pleased that you made the effort when you taste it. Not only is it a gooey cheesy feast, it’s packed with lots of healthy vegetables and nutrients. It’s nice to produce a Low FODMAP dish that has a variety of ingredients that combine to make a delicious filling meal.
Ingredients
- Garlic Infused Oil
- large aubergine (Sliced)
- courgette (Sliced)
- Large Carrot (Peeled and Sliced)
- red pepper (small slices)
- Green Pepper (small slices)
- Yellow Pepper (small slices)
- Large Leek (Green parts only chopped and washed)
- 300g can chopped tomatoes
- 350g Jar of Passata
- 1 tbsp of tomato puree
- Pinch of Salt and Pepper
- 1 tsp caster sugar
- 1 tbsp Balsamic Vinegar
- 500ml Almond milk
- 25 g Dairy Free Spread
- 15 g gluten-free plain flour
- 15 g corn flour
- 100g Chedder Cheese
- 25g Parmesan
- Gluten Free Lasagne Sheets
- Chopped Fresh Parsley (Optional)
Method
- If you have a griddle, brush it with the Garlic Infused oil and griddle the aubergine, courgette, carrot, and peppers until soft and slightly charred. If you don’t have a griddle, arrange them on a baking sheet and brush with the oil and roast in the oven until they are soft and golden. Put the vegetables to one side.
- To make the tomato sauce, gently fry the leek greens in a frying pan until soft then add the chopped tomatoes and passata, simmer to reduce slightly for around 5 minutes.
- Add the tomato puree, sugar and balsamic vinegar and give it a good stir. Simmer for a further few minutes and put to one side.
- For the cheese sauce, melt the butter in a saucepan and whilst still on the heat add both the flours and keep stirring. When you have a paste (roux) add the milk turn up the heat slightly and keep stirring until smooth and thickened. Remove from the heat and add 75g of the cheddar and all of the parmesan. Stir until completed into the sauce.
- To construct the lasagne, get a fairly big rectangular oven dish and layer the lasagne with half the vegetables, sauce, lasagne sheets and cheese sauce in that order and repeat again. Finish with the remaining cheddar on top of the lasagne.
- Bake in the oven until golden on top usually taking around 20 minutes. Once baked, sprinkle some parsley over the top if you have some.
- Leave the lasagne to rest for a few minutes before serving.
