Vegetable lasagne

Gluten-free & lactose-free

Vegetable lasagne

Makes: 4 portions
Approximate timing: 35 minutes preparation · 35–45 minutes baking

New recipe · not yet kitchen-tested by us

Use the texture and doneness checks in the method as well as the approximate timings. Results can vary with flour blends and ovens.

Allergens: Soya in the linked béchamel; other allergens depend on pasta and products used.

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AI-created serving illustration: vegetable lasagne — AI-created illustration · serving inspiration

Ingredients

Tick as you prepare 180 g gluten-free lasagne sheets, suitable for oven use 1 batch plant-based béchamel from our recipe 1 onion, finely chopped 1 carrot, finely diced 2 courgettes, diced 400 g chopped tomatoes 2 tablespoons olive oil 1 teaspoon dried oregano Salt and pepper

Method

Read the lasagne-sheet instructions first; pre-cook if the pack requires it. Heat a conventional oven to 180 °C.
Soften onion and carrot in oil for 8–10 minutes. Add courgettes and cook for another 5 minutes. Add tomatoes and oregano, then simmer for 15 minutes. Season.
Make the béchamel. Layer a little sauce, pasta sheets, vegetables and béchamel in a baking dish. Finish with béchamel.
Cover for the first 25 minutes, then uncover and continue until the pasta is tender and the centre is hot. Total time depends on the sheets. Rest for 10 minutes before serving.

Make our plant-based béchamel ↗

Make it work for you

Check that all packaged ingredients are suitable for your dietary needs. Lactose-free dairy still contains milk proteins; use suitable plant-based alternatives if you need to avoid dairy.

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