I love Italian food – this stems from my half Italian genetics. I realise that I don’t look Italian, but this is because the half Italian part of me is mixed with the half Scottish part of me. What you get is a non Italian loving person who loves pasta, and shoes – but that’s a whole other story! One day, maybe I’ll share my shoe collection with you!
For now, this is my simple vegetarian lasagne recipe that’s so yummy. You can make this with Quorn mince, like I have, or roast some vegetables in the oven for 15-20 minutes for the filling instead.
For the lasagne sheets I follow this recipe:
300g Gluten Free Bread Flour
1 heaped tablespoon of xanthan gum
4 eggs
3 tablespoons extra virgin olive oil
2 tablespoons cold water
Mix the flour and xanthan gum together then make a well in the centre. Crack the eggs into the well and add the olive oil and water. Stir with a fork until the mixture combines then use your hands to bind the dough.
If you are using a pasta machine, like I have with the Atlas 150, then flatten the pasta mixture with your hands before flouring and rolling the pasta through the machine on zero setting. Pass the pasta through the machine again through the 2 setting, and 4 setting, flouring before each one. This is thin enough for lasagne sheets. If you bare rolling, then flour before rolling to a smooth flat oblong. Cut the sheet to the size of your lasagne dish, into three equal sheets.
This recipe makes two good size lasagne portions.
Preheat the oven to 200 degrees.
In a saucepan, mix a tin of chopped tomatoes with a gluten free vegetable stock cube, two teaspoons of oregano, a chopped clove of fresh garlic. Add black pepper to taste.
Allow the mixture to blend together, stirring under a medium heat for 5 minutes. Add 200 grams of Quorn mince to the mixture and simmer for another 5 minutes.
Spoon a third of the lasagne mixture into your lasagne dish. Press down with the back of a spoon and then cover with one of your lasagne sheets. Add a second layer of mixture, then place another lasagne sheet on top. Add a final layer of both.
In a separate saucepan, add 50 grams of butter and heat under a low temperature until the butter has melted. Add 50g gluten free plain flour and use a hand whisk until the mixture is blended. Add 350 mls of milk and 25 grams of chopped or grated cheddar cheese. Stir until the mixture is smooth. Pour over the top of the lasagne and place in the oven for 20-25 minutes.
Once cooked, grate parmesan cheese on top of the lasagne prior to serving, for an extra cheesy taste. Then just enjoy!