So as advised by my doctor I need to try going gluten free to see if this is the cause of my tummy troubles. I’m always up for a challenge, plus it also means I can create and research recipes for my gluten free meals.
I wanted to make a dish that would serve as leftovers throughout the week so I wouldn’t have to worry about cooking after work, or throwing something in the slow cooker before work.
I love lasagne, and I find it so versatile, my recipe changes every time! I always end up throwing a bit of this and a bit of that into the sauce and meat.
I decided to run with a vegan gluten free lasagne, coz like I said- always up for a challenge.
Okay so not the greatest of great photos, I know it looks like a mess, but trust me- it tastes amazing!
You will need:
Gluten free pasta sheets
Two packs of silken tofu
30g Bio cheese- plus extra grated for topping
Two handfuls spinach leaves
Salt and pepper
1 large eggplant
1 bottle Passata
1 diced tomato
1 diced onion
In a frypan brown the onion and then add the diced tomatoes and passata.
Leave to cool.
Thinly slice the eggplant lengthways, place them on paper towel, separate, not layered and sprinkle with salt. Leave for 10 minutes.
In a blender add the spinach, silken tofu, bio cheese, salt and pepper. Blitz until you have created your creamy ‘béchamel’ sauce.
Pat dry the eggplant slices with more paper towel, the salt would have brought out a lot of the water from the eggplant.
Using a square or rectangular dish, layer some of the passata mix and then layer some eggplant, pasta sheets and then spread some of the béchamel sauce and continue to repeat until you finish with a final layer of creamy sauce.
Bake in a pre-heated, fan forced oven at 180 degrees for 30 minutes.
Sprinkle some extra grated bio cheese on top and cook for a further 20 minutes or until the cheese has browned.
Serve immediately or store in portion sizes in the fridge for up to a week.