1x 200g7oz pack gluten-free (rice and corn) lasagne
30g1oz dairy-free Florentino Parmazano or dairy-free Cheddar-style cheese, grated
For the filling
2clovesgarlicleft whole
1medium red onionpeeled and cut into wedges
2heads fenneltrimmed, cut into large wedges
1red and 1 yellow pepperde-seeded and cut into chunks
2large courgettestrimmed and cut into thick slices
A few sprigs of thyme or a good tsp dried mixed herbs
3tbspolive oil
Salt and ground black pepper
2tspvegetable bouillon
90g3oz red lentils
For the cheese sauce
60g2oz dairy-free soya spread
30g1oz wheat-free flour mixed with 30g (1oz) pure cornflour
1level tsp mustard powder
1litre1¾ pints organic dairy-free soya milk
30g1oz dairy-free Cheddar-style cheese, grated
Saltpepper and grated nutmeg
Instructions
To make the lasagne filling, set the oven to hot, 220°C (425°F, gas mark 7). Mix all the vegetables in a large roasting tin with the herbs, oil and plenty of seasoning. Roast for about 25 mins, then turn them and roast for another 20 mins.
Meanwhile, dissolve the vegetable bouillon in 550ml (18fl oz) boiling water. Add the lentils and leave them to soak for 30 mins.
Squeeze roasted garlic on to roasted vegetables. Stir soaked lentils and stock into roasting tin.
To make the lasagne sauce, melt the spread in a saucepan, add the flour, cornflour and mustard and cook for 1 min. Gradually stir in the soya milk a little at a time. Stir in cheese, bring to the boil and boil for a few minutes. Whisk it well, but don't worry too much about little lumps. Season with salt, pepper and nutmeg.
Spread a third of the lentil, vegetable and stock mixture over the base of a large ovenproof dish. Cover with 4-5 sheets or a layer of lasagne and spread half the cheese sauce over the top. Cover with another third of the lentil/vegetable mix, another layer of pasta, the last of the lentils/vegetables, then rest of sauce. Sprinkle with cheese.
Bake for 45 mins until browned. Leave for 10 mins to settle before serving. Serve the lasagne with green vegetables or salad.
Notes
Most major supermarkets stock a range of gluten-free pasta in their 'free from' section.