Vegetable Lasagne

Gluten Free, Dairy Free, Vegetarian

• Oil

• Onion (1 per tray of lasagne)

• Carrots (1 per 2 people)

• Parsnips (1 per 2 people)

• Red Peppers (1 per 4 people)

• Spinach (1 handful per 2 people)

• Mushrooms (2 per person)

• 2 Cloves of Garlic (per tray of lasagne)

• Tinned Tomatoes (per tray of lasagne)

• 1 Gluten Free/Dairy Free Vegetable Stock Cube

• 1 tbsp Pesto

• Gluten Free Lasagne Sheets

  For the White Sauce

• Dairy Free Margarine (1 large dessert spoon)

• Gluten Free Plain Flour (1-2 heaped dessert spoons)

• Soya Milk

• 1 Handful of Cheese (optional)

  OR - just buy a jar!

For the layers:

Grate all the veggies and 1 clove of garlic and place in batches into a large pan to cook down in a little bit of oil. Blend the tinned tomatoes, pesto and 1 clove of garlic together separately. When the veg are nicely cooked down, add the tomato sauce and simmer for about 30 mins. spoon 1/3 into a tray an cover with a layer of lasagne pasta sheets. Repeat until it is all used up and you have about 3 layers. Add a final layer of lasagne to the top.

For the White Sauce:

Add the margarine to a pan and melt over a low heat. remove once melted and add the flour and beat until it forms a smooth paste (it will get there!) add a small amount of milk and return to the heat. Keep adding milk when the mixture becomes thick, and stir constantly. Once it stops thickening, add the cheese if using.

Add a final layer of lasagne to the top layer in your oven tray and pour over the white sauce. Cook in the oven at 160 degrees for about 30-45 minutes.

Alternatively, place all the veggies and 1 clove of garlic in a slow cooker and leave to cook all day. Then layer up with the pasta and white sauce as described and cook for the came time in the oven.