RECIPES GLUTEN FREE JODY'S FAV'S VEGETARIAN

Gluten Free Vegetable Lasagne

Gluten Free Vegetable Lasagne

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 14
Difficulty Medium

Rating (click to rate)

4.2 based on 6 ratings.

Ingredients

  • 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
100g
Energy 78.18kcalcal 32.378724221112kcalcal
Protein 8.7683333333333gg 3.6314587730722gg
Fat (total) 0.073333333333333gg 0.030371447636415gg
 - saturated 0.0016666666666667gg 0.00069026017355488gg
Carbohydrate 9.3783333333333gg 3.8840939965933gg
 - sugars 0.99333333333333gg 0.41139506343871gg
Dietary Fibre 2.7116666666667gg 1.1230533023738gg
Sodium 182.83mgmg 75.720160518623mgmg

Nutritional information does not include the following ingredients: Onion, Carrot, Pumpkin, can crushed Tomatoes, Tomato paste, rice paper wrappers, Cauliflower, cheese (Cottage), cheese (cheddar)

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!

Method

  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.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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