Gluten-free mushroom, pepper and courgette lasagne
I used gluten-free Orgran Lasagne Mini Sheets. If using another brand or common lasagne, the sheets may need pre-cooking. Great served with a crisp salad.
READ MORE: Autumn, a season to savour
|2 Tbsp||Olive oil|
|6||Vine-sweet mini peppers, coarsely chopped|
|500 g||Portobello mushrooms, coarsely chopped|
|3 medium||Courgettes, halved lengthwise & thickly sliced|
|5||Garlic cloves, crushed|
|1 jar||Passata, approx 700g|
|2 cups||Vegetable stock|
|1 Tbsp||Italian herbs, dried|
|1¼ cups||Kalamata olives, thickly sliced|
- Heat a little oil in a large frying pan and sauté the peppers, until crisp-tender. Add the mushrooms, courgettes and garlic and stir-fry for 5 minutes or until the mushrooms are dry. Add the passata and stock. Simmer for 5 minutes then add the herbs, olives and black pepper. Simmer for 10 minutes.
- To make the cheese sauce, combine 1 cup of milk with the cornflour, until smooth. Melt the butter in a saucepan or microwave jug. Add the remaining milk and the cornflour mixture. Heat, stirring, until thick. Add half the cheese and stir until melted.
- Spoon a little of the vegetable sauce onto the base of a 25cm x 25cm lasagne dish. Top with a layer of the lasagne. Top with more sauce and lasagne until 3 layers have been prepared. Pour the cheese sauce on top and sprinkle with the remaining cheese.
- Preheat the oven to 200C. Cover and bake for 20 minutes. Remove the cover and cook for another 10 minutes.