Easy lasagne- gluten free and almost vegetarian
I found this tart recipe on BBC good food and had to try it for a festive lunch over the summer. Serve it with a green salad. It’s super good- my version is obviously allergy friendly and you can make it vegetarian or not.
Method
- 1
Step 1
Make the sauce; heat the oil in a big pan, add the onion, garlic and ginger and saute until soft. Add the zucchini, aubergine, spring onions, tomato and basil leaves. Add the dry spices. Mix well and add the soy and maple syrup. leave to cook for 20 minutes and taste. Add salt/pepper and any extra chili + honey if too spicy.
- 2
Step 2
In a Bowl mix ricotta, 1/2 the parmasan cheese, pepper, eggs until well blended.
- 3
Step 3
Heat your oven to 180 degrees traditional oven. In an oven proof dish add just enough vegetable sauce to cover the bottom. Then add the layer of noodles. Spread about 1/3 of the ricotta mix over the noodles, then add the layer of prosciutto or bacon. Then sprinkle with mozzarella and extra shredded cheese if using. then add next layer of vegetable sauce. Now next layer of lasagne noodles, then remaining cheese mix and mozzarella and vegetables sauce. Repeat if you have enough. Finish with an extra layer of shredded cheese.
- 4
Step 4
Bake 40 minutes in the oven. If it gets too dark cover with some tin foil; at the end. Serve with a green salad.
Good to know
You can add any type of vegetables to the sauce. My husband have trouble with tomatoes, so I deseed and remove the seeds. You can also use red peppers in the mix and leave out the bacon or prosciutto. Or add chicken pieces for more protein. I have trouble with bacon, hence I use the Prosciutto instead. The Parma brands has no added preserves. The imagination is your limit with this lasagne, but less is more and do not overdo the spices if you have children eating the dish. The lasagne recipe is a big portion and can be stored in fridge or frozen.
Hungry for more allergy-friendly ideas?
The library is growing every week — new recipes, swaps and stories.