Tuesday, 4 November 2014

Spinach and ‘Cheese’ Lasagne

This is a simple dish that is free of gluten and dairy. There are so many things you can customise and change. For example instead of using lasagne sheets you can use sliced zucchini or eggplant. And if tofu isn’t your thing use vegan cream cheese, or make a vegan white sauce or even use butter beans.

There is no right or wrong, that is what I love about lasagne. You can even cook this ahead of time and reheat when it is dinner time. The longer it sits, then better!

Spinach and ‘Cheese’ Lasagne

1 pack of gluten free lasagne sheets or sliced zucchini

1 diced onion
4 sliced cloves garlic
1 red capsicum (bell pepper)
2 tablespoons oil
2 teaspoons dried mixed herbs
1 teaspoon paprika
1 can tomato puree
4 tablespoons tomato paste
1/4 cup water or red wine
Salt and pepper to taste

1kg spinach or 2 cups wilted spinach
1 cup of diced soft tofu or vegan cream cheese or white sauce
1/2 teaspoon salt
1/2 teaspoon raw sugar
Black pepper to taste


1. Sauté onion, garlic, in oil on a medium heat till soft, and not brown.

2. Add in herbs and paprika. When adding in the dried herbs, rub them with your fingertips in order to bring out their flavour. 

3. Add the rest of the ingredients, season with salt and pepper. Bring to the boil, then reduce and simmer sauce while you prepare the filling.

1. Coarsely chop the spinach, then add to a bowl of hot water to wilt.

2. Drain water, then add in diced tofu or vegan cream cheese and other ingredients. Mix till well combined. 

Start with a small amount of the sauce at the bottom of a medium sized dish. Lay down one layer of pasta, top with sauce, then followed by spinach filling. Repeat until you have used all sauce and filling.

Make sure to make your last two layers sauce and filling so that the top layer of pasta doesn’t dry out.

Place in the oven at 180C, and cool for about 20 minutes or until pasta is tender.

Top with fresh spinach, olive oil and cracked pepper. Serve with salad or steamed vegetables!



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