Gluten Free Vegetarian Lasagne

Not a title I ever thought I’d find myself writing. Gluten Free Vegetarian Lasagne? Yuck! But no, obviously not yuck in anyway shape or form or I wouldn’t be sharing it. As I mentioned in my last post about wheat free cookies I am trialling a wheat free diet in the hope that it might alleviate my hypothyroid symptoms. Straws perhaps, but we shall see!

Anyway – onto the lasagne! This is a nice easy recipe, and the results are very tasty even if I do say so myself.

You’ll need:

  • Aubergine
  • Courgette
  • Pepper (any colour except green they are disgusting, I used an orange one)
  • Red Onion
  • Oil (I use a spray cannister thing so I don’t use too much)
  • Tin chopped tomatoes
  • Garlic & Herb Passata
  • Wheat-free lasagne sheets
  • 50g wheat free flour (I used Dove Farm)
  • 50g butter
  • 425ml milk

Firstly chop up your veg into relatively small chunks – it needs to be squidged between pasta sheets remember – and spray them with oil on roasting tins. I put the pepper and red onion on the same one and courgette and aubergine on separate ones. I put them all in at 200* and check on them regularly because they cook at different rates. Once they look nice and softened and delicious out they come. While they are cooking pop the tin of tomatoes in a large saucepan and let it simmer down.

When your veg is looking tasty plonk it in the tomatoes and give it a good mix up. Use the passata to give the mix as saucy a consistency as you like and keep any left over for a quick lunch later in the week.

Now to make the white sauce – this is the easiest sauce I’ve ever made. Usually I melt the butter, add the flour then the milk and curse at all the lumps that immediately appear. This flour however you can chuck in with the milk and butter all that the same time, heat up and keep stirring until it comes to a boil and then thicken for a minute. And this got really thick! I would usually add cheese to my lasagne sauce but a) my husband doesn’t like cheese and b) I didn’t have any because if I buy it I eat it all in three days and I’m fat. So no cheese – but I advise you add it because delicious. Sigh.

vegetable sauce

This is where you layer and spread your fillings as per your liking. This recipe gives enough for two layers of each filling plus two layers of pasta in a small dish. For a family of four I’d double the ingredients in this.

I had to blanch the lasagne sheets I used which was annoying and then I layered veg, pasta, white sauce, veg, pasta white sauce. Again I’d usually top with cheese but the sauce will cook just as nicely and brown without it. This one went in the oven for 25 minutes at 180* and was just delicious. Husband dove in before I had a chance to take a fancy photo so you’ll just have to make do with this one.

Lasagne in a dish

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4 thoughts on “Gluten Free Vegetarian Lasagne

  1. This looks yummy. I often make a gluten free lasagne but by using leeks as the layers not pasta. I boil the layers of leeks, dry them out on kitchen paper then when it comes to put the lasagne together use them the same way you would the sheets.

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