The Best Gluten Free Lasagne You'll Ever Taste

I actually can't take credit for this recipe. My wife Lynda is the master chef behind this incredibly tasty lasagne dish. We cook two versions (mince or vegetarian). This particular version today is the vegetarian one. It serves 6 and takes around an hour to make. But well worth it. This is the "dinner party" dish, Lynda rolls out when we have guests over for dinner.

Ingredients:

• 2 x tsp olive oil
• 1 x medium onion finely (chopped)
• 2 x garlic cloves crushed
• 1 x medium red capsicum (chopped)
• 2 x medium carrots (sliced)
• 2 x medium zucchinis (sliced)
• 200 grams sliced mushrooms
• 2 x 700 gram jars of good quality pasta sauce
• 200 grams baby spinach leaves
• 250 gluten free dried lasagne sheets (eg: San Remo Lasagne Sheets)
• 1 x tsp dried mixed herbs
• 1 x tsp dried basil
• 1/4 cup grated cheddar cheese
• 300 grams of ricotta cheese
• 3 x tbsps of milk
• Salt and pepper

Method:

• 
  
  Pre Heat your oven to around 200 degrees Celsius.
  
• On cook top use a large saucepan and heat your 2 teaspoons of oil and cook the finely chopped onions for a few minutes until translucent.
  
• Add the 2 cloves of garlic and cook a couple of minutes longer.
  
• Add your capsicum, zucchini, carrots and mushrooms to the pot and cook/fry them for a few minutes to help them soften up.
  
• Pour in your 2 jars of quality pasta sauce and let the whole lot simmer for around 15 to 20 minutes. Stir occasionally so the vegetables don't burn.
  
• Add mixed herbs and basil once the pasta sauce is mixed through the vegetables.
  
• The secret here is using fairly hard vegetables that won’t collapse when made into a lasagne.
  
• Add your spinach and cook for a further 2-4 minutes. (It only needs to wilt. It will continue to cook in the oven).
  
• Taste the sauce and add salt and pepper to taste.
  
• Now you are ready to start assembling your lasagne in square oven proof Pyrex dish (About 8-10 inches square will do nicely).
  

Assembling Your Lasagne

• Spoon a little sauce in the bottom of the oven proof dish.
• Top with a layer of dry lasagne sheets.
• Spoon in half the vegetable/pasta mixture
• Apply another layer of dry lasagne sheets
• Spoon the remaining half of the vegetable/pasta mixture
• Apply another layer of dry lasagne sheets

Use Ricotta & Milk Instead Of White Sauce

• Grab a fork and in a small bowl mix your 300 grams of ricotta cheese with the 3 tablespoons of milk. Add salt and pepper.
• Apply the ricotta as your top layer as a substitute for white sauce.
• Finish off by adding applying a liberal layer of grated cheddar cheese to the very top of the lasagne.

Cooking:

• Pop the lasagne in the oven and 45 minutes.
• If your top cheese layer begins to burn, just sit a piece of aluminium foil on top.
• Let it sit for a few minutes on a rack to cool before cutting and serving.
• This is a really lovely rich lasagne. Even if you don't typically like vegetarian dishes, I guarantee you'll be coming back for seconds of this one.
• Serve with friends and a your favourite bottle of Cab Sav - Well we certainly do :-)