Allergen Friendly Lasagna

As it cools down in Australia, the cravings for hot homely meals are real. Traditional lasagne is something I always make for my family during winter, however this year I really wanted to nail a lasagne suited to specific dietary requirements. This lasagne is vegan (depending on the lasagne pasta you opt for), gluten-free, dairy-free and can be made completely from scratch!


For my first lasagne I made my own lasagne sheets from a recipe I found on google. Although this added a few more hours to my prep it was incredibly delicious (probably from the hours I spent rolling out lasagne sheets). However, whether you are time poor or just cannot be bothered store-bought lasagne sheets are perfectly ok too! We are so lucky to live in a world we can access many foods adapted to dietary's at local supermarkets or specialty food stores. I used a local West Australian pasta from my local grocer. I found it best to do a little bit of research and support local where possible!


Feel free to make changes and your own touches to our easily adaptable recipe! I have created this to best suit dietary requirements and marked common items you may wish to add or omit.



Allergen Friendly Lasagne (GF, Dairy-Free, Vegan)

Serves: 6

Preparation: 30 minutes

Cook Time: 30 minutes


For the lasagne layers:

1 medium-sized sweet potato

1 medium-sized eggplant

1 large zucchini

Lasagne sheets of choice


For the "mince" sauce:


1 large carrot chopped into small pieces

2 cloves of crushed garlic*

1/2 onion (red or white) finely diced*

425g can of lentils

400g can of chopped tomatoes or passata sauce

1 tsp cumin

1 tsp paprika

1 tsp dried basil or 1/2 bunch fresh basil

Ground chili (optional)

Salt & Pepper to taste

*onion and garlic are optional! I make mine without when following a FODMAP diet.


For the cheese sauce:


1/4-1/2 c sweet potato (depending on how thick you want your sauce to be)

1 c cauliflower (I use frozen)

1/2 c cashews, soaked

1/4 c nutritional yeast + extra to taste

1/3 almond milk

2 tsp apple cider vinegar (optional)*

Salt and Pepper to taste

* Apple Cider Vinegar will give your cheese sauce a tang and intensify the flavour however it is not for everyone! If you are not a fan, just omit.


To prepare the lasagne layers & "mince":


  1. Preheat oven to 200ºC.

  2. Cut the sweet potato, eggplant, & zucchini into rounds about 0.5cm thick. Place flat on lined baking trays and into the oven for about 10-12 minutes until softened. The sweet potato may need extra time.

  3. Heat oil in a medium fry pan or skillet over medium heat. Add in the carrot and cook for 5-10 minutes until it begins to soften.

  4. Add in the cumin, paprika, basil, and chili. Combine and continue to cook for a further minute.

  5. Drain the can of lentils and add into the pan with the chopped tomatoes or passata sauce.

  6. Leave to simmer for 10 minutes.


While the tomatoes & lentils are cooking, make your cheese sauce.


  1. In a pot, steam or boil your sweet potato for 5 minutes before adding the cauliflower and cooking for a further 5 minutes.

  2. Drain and add to a blender along with the soaked cashews, nutritional yeast, almond milk, apple cider vinegar, salt, and pepper.

  3. Blend on high until a smooth and creamy consistency is achieved. If your sauce is too thick, add in more almond milk or water.

  4. Check flavors and adjust - you may want to add more nutritional yeast, salt, and pepper or apple cider vinegar to achieve optimum cheesy flavour.


Assembly:


  1. Turn your oven to 175ºC.

  2. Spoon a thin layer of the "mince" sauce on the base of a medium-sized baking dish, then cover with a layer of lasagna sheets. (Trim sheets to fit over the mince if needed.) 

  3. Layer each vegetable over the lasagne sheet then spread a layer of the "mince" and then the cheese sauce. Repeat layers (leaving the remaining cheese for the top).

  4. Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets. If you have a cheese you like to use (dairy or non-dairy) grate over top. Cover with a lid and bake for 20 minutes. Remove the lid and bake for a further 10 or until the cheese begins to bubble and turn golden.

  5. Garnish with fresh basil or pesto and let stand for about 10 minutes before slicing and serving.

Enjoy!


Jayne x

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