Ingredients
- Serving of 'meat alternative (see recipe here)
- 1 red onion
- 1 can chopped tomatoes
- Basil
- Mixed herbs
- Dollop of tomato paste
- Crushed garlic
- Gluten-free no precooking necessary, lasagne sheets
Method
- Brown chopped onion and garlic in frypan.
- Add meat alternative and stir to combine.
- Add remaining ingredients and cook through on a low heat so mixture doesn't stick to bottom of pan.
- Spread a layer of mixture into the base of a lined 20cm sponge tin pan. Cover with a layer of gluten-free lasagne sheets (break to fit). Continue to layer, with the top layer being tomato/meat mix.
- Cover in cheese sauce, sprinkle with dairy-free mozarella and parmesan and bake at 180c until cooked and golden.
CHEESE SAUCE
Ingredients
- 1 tbsp dairy-free spread (Olivite or similar)
- 1 tbsp gluten-free flour
- Plant-based milk
- 1/2 block of Angelfood Dairy-free mozarella cheese
- Salt & pepper to taste
Method
- Melt butter in saucepan.
- Stir in flour until mixture 'bubbles'
- Slowly add milk, stirring continuously with a whisk over a low heat until thickened.
- Add cheese and stir through until melted.
- Add salt and pepper to taste.
Recipe by Alina @ LittleByLittle
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