This Gluten Free Vegetable Lasagne recipe is full of vegetables and packed with flavour, and gluten free for all the family to enjoy!
Gluten Free Vegetable Lasagne
Course: Gluten Free, Jody’s Fav’s, Recipes, Vegetarian
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 Onion-finely chopped
1 Celery stalk-finely chopped
1 Carrot-grated
2 Garlic cloves -crushed
1 cup Pumpkin
1 can crushed Tomatoes
0.5 cup Tomato paste
0.5 cup Red lentils-dried
1 cup Chicken stock
12 rice paper wrappers*
1.5 cups Cauliflower
1 cup cheese (Cottage)
1 Egg whites
0.5 cup cheese (cheddar)-grated
Directions
- Steam pumpkin and puree.
- Steam cauliflower and puree.
- Heat a little oil in a frypan and cook onion, celery, carrot and garlic until soft.
- Add mince and cook until browned.
- Add the pureed pumpkin, crushed tomatoes, tomato paste, lentils and chicken stock.
- Stir and leave to thicken for about 10 minutes.
- Meanwhile, make white sauce by processing cauliflower, cottage cheese and egg white in a food processor or with a stick mixer until smooth.
- 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.
- Spread 1/2 cup of white sauce over the rice paper.
- Top with half the mince mixture.
- Wet another 4 rice paper wrappers and lay on top of mince mixture.
- Spread half the remaining white sauce over the rice paper and top with the remaining mince mixture.
- Wet another 4 rice paper wrappers and lay on top of mince.
- Spread the remaining white sauce on top and sprinkle with grated cheese.
- Bake the gluten free vegetable lasagna at 180 degrees for about 50 minutes or until lightly browned.
Notes
- Gluten Free Vegetable Lasagne is suitable to freeze for up to six months.
- Serve with a fresh salad.
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