Gluten Free Vegetable Lasagne

Gluten Free Vegetable Lasagne


Servings 6
Time Needed Prep
Ingredients 14
Difficulty Medium

Rating (click to rate)

4.0 based on 4 ratings.


  • 1 Onion finely chopped
  • 1 Celery Stalk finely chopped
  • 1 Carrot grated
  • 2 Garlic Cloves crushed
  • 1 cup Pumpkin
  • 1 Can Crushed Tomatoes
  • 1/2 cup Tomato Paste
  • 1/2 cup Red Lentils dried
  • 1 cup Chicken Stock
  • 12 Rice Paper Wrappers
  • 1.5 cups Cauliflower
  • 1 cup Cheese (Cottage)
  • 1 Egg Whites
  • 1/2 cup Cheese (cheddar) grated

Nutrition Information

Qty per
241g serve
Qty per
Energy 661cal 274cal
Protein 18.2g 7.5g
Fat (total) 4.33g 1.79g
 - saturated 2.61g 1.08g
Carbohydrate 19.8g 8.2g
 - sugars 6.9g 2.8g
Dietary Fibre 4.93g 2.04g
Sodium 294mg 122mg

Nutritional information does not include the following ingredients: rice paper wrappers

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Gluten Free Vegetable Lasagne recipe is full of vegetables and packed with flavour, and gluten free for all the family to enjoy!


  1. Steam pumpkin and puree.

  2. Steam cauliflower and puree.

  3. Heat a little oil in a frypan and cook onion, celery, carrot and garlic until soft.

  4. Add mince and cook until browned.

  5. Add the pureed pumpkin, crushed tomatoes, tomato paste, lentils and chicken stock.

  6. Stir and leave to thicken for about 10 minutes.

  7. Meanwhile, make white sauce by processing cauliflower, cottage cheese and egg white in a food processor or with a stick mixer until smooth.

  8. Dip 4 rice paper wrappers, one at a time, in a bowl of water and place in the bottom of a lightly greased baking dish.

  9. Spread 1/2 cup of white sauce over the rice paper.

  10. Top with half the mince mixture.

  11. Wet another 4 rice paper wrappers and lay on top of mince mixture.

  12. Spread half the remaining white sauce over the rice paper and top with the remaining mince mixture.

  13. Wet another 4 rice paper wrappers and lay on top of mince.

  14. Spread the remaining white sauce on top and sprinkle with grated cheese.

  15. Bake the gluten free vegetable lasagna at 180 degrees for about 50 minutes or until lightly browned.

Recipe Hints and Tips:

  • Gluten Free Vegetable Lasagne is suitable to freeze for up to six months.
  • Serve with a fresh salad.
About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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