INGREDIENTS
2 tablespoons olive oil
1 large red onion finely chopped
1 medium sized red capsicum finely chopped
2 medium zucchinis sliced finely lengthwise
½ medium sized pumpkin skinned and finely sliced with seeds removed
1 leek finely diced
250gms baby spinach
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 x 400gm tins of diced tomatoes
2 packets gluten free lasagne sheets
Sauce Ingredients
60gm dairy free spread (Nuttelex)
4 tablespoons gluten free plain flour
3 cups dairy free milk
1 1/2 cups dairy free grated cheese
1 teaspoon cracked black pepper
1 teaspoon dried or freshly grated nutmeg
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METHOD
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Place pumpkin slices on an oven tray, drizzle with olive oil and bake for 20 minutes or until tender
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Once pumpkin is cooked, place layers of each of the other vegetables, including the pumpkin, a small layer of white sauce, then a layer of lasagne sheets, followed by a thin layer of the tinned tomatoes
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Repeat this until all the vegetables are used up.
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The final layer would be the white sauce, which is optional, as you can uses the tinned tomatoes throughout the entire dish if you prefer not to uses the white sauce
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Once the layering is complete place the oven dish in the oven and bake ay 180 degrees for 30 minutes or until the pasta is tender.
WHITE SAUCE for lasagne topping.
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Melt dairy free spread in a saucepan, and once melted gradually add the flour, stirring continuously
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Gradually begin to add the milk to the melted dairy free spread and flour mixture whilst it is still on the stove, set on a low temperature to avoid the sauce going lumpy, continuing to stir consistently
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Once the sauce has thickened to the desired consistency, you don't want it too thick as it won't spread, it also needs to be thin enough to be able to move freely over the vegetable and pasta sheet layers.
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SUGGESTIONS AND TIPS;
You can use a variety of vegetables in this dish, adding other fresh or dried herbs as well as beans such as chickpeas or kidney beans.
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