Deconstructed Lasagne - Vegan + Gluten Free


I LOVE Italian cuisine. Pizza, pasta and lasagne has always been a favourite of mine growing up. When I found out I had an intolerance to gluten, my first thought was ‘how am I ever meant to give up pizza’. These days though, eating gluten free is more delicious than the real thing, and this recipe is proof! Super quick and super easy, ready in 15 minutes with minimal effort.


Ingredients:


Pasta Sauce

· 1 x brown onion

· 1 x clove of garlic

· 1 x zucchini

· 1 x eggplant

· 1 cup of spinach leaves

· Sprinkle of dairy-free cheese (portion to your preference)

· 500mls of organic passata

· 1 x tablespoon of organic tomato paste

· Handful of fresh basil, extra to top the plate

· Mixed herbs

· Salt and pepper to taste

· 1 x teaspoon of cashew cheese to top


Lasagne Sheets

- Gluten Free lasagne sheets (any health food shop will stock these, look for one with minimal ingredients and additives, the less the better)


Method:

· Boil lasagne sheets with a drop of olive oil for 15 minutes, or until Al dente. Drain and set aside once cooked

· Whilst the lasagne sheets are boiling, chop and brown garlic and onion in a fry pan on medium heat

· Chop zucchini and eggplant into small pieces and add to fry pan

· Add passata and tomato paste, salt, pepper and dried mixed herbs, bring to the boil and then reduce heat to a simmer for 10 minutes

· Add grated dairy-free cheese and mix through til melted

· Take the fry-pan off the heat and mix through basil and spinach

· Place lasagne sheets in bowls and top with pasta sauce, cashew cheese and a couple of fresh basil leaves


Serves 4


Bon appetit!

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