This Gluten Free Vegetable Lasagne recipe is full of vegetables and packed with flavour, and gluten free for all the family to enjoy!
Method
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Steam pumpkin and puree.
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Steam cauliflower and puree.
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Heat a little oil in a frypan and cook onion, celery, carrot and garlic until soft.
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Add mince and cook until browned.
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Add the pureed pumpkin, crushed tomatoes, tomato paste, lentils and chicken stock.
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Stir and leave to thicken for about 10 minutes.
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Meanwhile, make white sauce by processing cauliflower, cottage cheese and egg white in a food processor or with a stick mixer until smooth.
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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.
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Spread 1/2 cup of white sauce over the rice paper.
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Top with half the mince mixture.
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Wet another 4 rice paper wrappers and lay on top of mince mixture.
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Spread half the remaining white sauce over the rice paper and top with the remaining mince mixture.
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Wet another 4 rice paper wrappers and lay on top of mince.
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Spread the remaining white sauce on top and sprinkle with grated cheese.
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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.
