This version of vegetable lasagne is healthy, nutritious, and really simple to make. It's also bursting with flavour!
You might have got to try this lasagne for yourself if you visited Hampton Court for the BBC Good Food Festival. I was there with a2 Milk™, where this recipe was going down a storm!
For those of you that couldn't make it, I've got the recipe for you here!
You will need:
- 2 large onions – peeled and cut into wedges
- 2 red peppers & 2 green peppers – deseeded and cut into wedges
- 2 courgettes – sliced
- 2 large (portabello) mushrooms – sliced
- 1 tbsp olive oil
- 1 garlic clove – peeled and crushed
- 1 large jar of passata
- Handful fresh basil
- Pack of gluten free wraps (we used Newburn Bakehouse)
- 1.8oz (50g) goats butter
- 2 tbsp gluten-free flour (such as Doves)
- 12fl oz (350ml) whole a2 Milk™
- Handful of goats cheese
- Salt and pepper to taste
Preheat the oven to 180c/ 350f, and grease a roasting dish.
Add all of the vegetables to a large saucepan and gently fry over a medium heat for around 10 minutes or so, until softened.
Add the garlic and mushrooms and continue to fry for a further 1-2 minutes before adding the tomato and mixed herbs, stirring well before removing from the heat.
In another saucepan add the goats butter and gently melt over a medium heat.
Add the flour and stir into the melted butter, before removing from the heat, and very slowly adding the a2 Milk™ whilst stirring continuously to avoid any lumps.
Slowly bring to the boil and stir continually until thickened. (It will start to get a very glossy sheen just before it thickens)
Remove from the heat and crumble in the goats cheese, along with a pinch of salt and pepper.
To assemble the lasagne:
Place a layer of vegetables in the roasting dish, then a layer of wraps, and repeat until you have 3 layers of each.
Carefully pour the white sauce over the top and bake for around 20-25 minutes, until the top layer is bubbling and golden in colour.
Remove from the oven and leave to cool slightly before serving.