Inspired by a vegetable bake mum bought when we went to a cafe, I decided to try my hand at making a vegan and gluten-free version.
Ingredients
- 1/4 of a small crown or butternut pumpkin
- 1/2 large golden kumara
- 1 courgette
- 1 large red onion
- 1 red pepper
- 1 carrot
- Olive oil
- Dried rosemary
- Salt & pepper
- Gluten-free no precooking necessary, lasagne sheets
- Roast vegetable chutney
- 1 tbsp dairy-free spread
- Small handful of grated dairy-free mozzarella
- Plant-based milk
- 1 tbsp gluten free flour
- Dairy-free parmesan
Method
- Turn oven on to bake 180 degrees
- Cut vegetables into thin slices. Place into lined roasting dish and sprinkle with a generous dash of olive oil.
- Sprinkle rosemary, salt and pepper over and bake for 15-20 mins, as vegetables start to golden.
- Whilst vegetables are cooking, line a sponge roll tin with baking paper. Make cheesy sauce for topping.
- In saucepan, melt dairy-free spread. Add tablespoon and stir briskly until it's 'fluffy'. Slowly add milk, whilst continuing to stir to avoid lumps and ensure a smooth consistency. When thickened, add grated mozzarella. Stir again.
- When vegetables are cooked, assemble your bake.
- Start with a layer of vegetables (keep in like layers, e.g. pumpkin, kumara, courgette etc).
- Dribble with a spoonful of cheesy sauce.
- Cover with a layer of lasagne sheets.
- Spread a spoonful of chutney over the top of the pasta sheets.
- Repeat layers, ending with a lasagne. Cover with remaining cheesy sauce and sprinkle parmesan on top.
- Bake at 180 degrees for approx 15-20 mins until lasagne is softened and topping is golden.
- Serve either hot or cold, with a garnish of fresh salad.
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