Hearty gluten free vegetarian lasagne

Hearty gluten free vegetarian lasagne

4.6 28 rating

Prep. 1 h

Total 3 h 5min

8 portions

Ingredients

Pasta

lupin flour (see Tips)
150 g
gluten free cornflour plus extra for dusting
70 g
xanthan gum
1 ½ tsp
ground nutmeg
1 pinch
salt
1 tsp
eggs
2
water
60 g

Vegetable sauce

celery stalks cut into pieces
2
carrots (approx. 190 g), cut into pieces
2 - 3
garlic cloves
3
brown onion (approx. 120 g), cut into halves
1
fresh flat-leaf parsley leaves only
4 - 5 sprigs
olive oil
20 g
button mushrooms cut into slices
200 g
dried mixed herbs
2 tsp
ground nutmeg
½ tsp
Vegetable stock paste (see Tips)
2 tsp
dry red wine
120 g
canned whole tomatoes
400 g
tomato paste
1 tbsp
raw sugar
2 tsp
salt
1 tsp
gluten free cornflour
2 tbsp
water
3 tbsp

Cheese sauce

Parmesan cheese cut into pieces (3 cm)
60 g
mozzarella cheese cut into pieces
100 g
unsalted butter
100 g
gluten free flour mix (see Tips)
80 g
full cream milk
600 g
ground nutmeg
1 pinch
Dijon mustard (gluten free)
½ tsp
salt
½ tsp
ground black pepper
1 pinch

Assembly

unsalted butter for greasing
pine nuts (optional)
1 tbsp

Difficulty

easy

Nutrition per 1 portion

Sodium 1108 mg

Protein 19 g

Calories 1890.5 kJ / 450 kcal

Fat 25.7 g

Fibre 11.5 g

Saturated Fat 13.3 g

Carbohydrates 29 g

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Good food, gluten free 94 Recipes
Australia and New Zealand

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