Vegetable and Bean Lasagne
This gluten free lasagne is full of fibre from the beans and vegetables. We have replaced the pasta sheets with thin slices of butternut squash and used gluten free flour in the white sauce.
Credited to: Coeliac UK
Kcal: 384.6
Difficulty: Pretty easy
Serves 6
20 mins prep
60 mins cooking time
Ingredients
For the filling:
- 3 tbsp olive oil
- 1 onion, chopped
- 1 small aubergine, chopped into 1cm cubes
- 2 medium courgettes, chopped into 1 cm cubes
- 2 cloves garlic, crushed
- 1 small yellow pepper, de-seeded and cut into 1 cm squares
- 100g fresh spinach
- 1 tin of black eye beans, drained
- 2 tins chopped tomatoes
- 1 tbsp corn flour, mixed with 1 tbsp cold water*
- 2 tbsp fresh basil leaves, torn
- 1 butternut squash, peeled deseeded and sliced
For the sauce:
- 35g gluten free plain flour*
- 40g butter
- 500ml milk
- 50g grated hard Italian cheese
- 75g mozzarella
- Salt and freshly milled black pepper
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Pre-heat the oven to 180°C, 350°F, gas mark 4.
- Heat the oil in a large saucepan.
- Add the onions, aubergine, courgettes, garlic, and pepper, and continue to cook for 4 minutes. Then add the spinach, drained beans, tinned tomatoes, and corn flour and simmer for 10 more minutes.
- Season with salt and pepper.
- Meanwhile, make the cheese sauce by placing the butter and gluten free flour over a medium heat in a pan so the butter melts and combines with the flour.
- Add the milk and whisk together to bring the milk up to a boil and to allow the sauce to thicken.
- Now add half the cheese.
- To build the lasagne place 1/3 of the vegetables and bean sauce into an oven proof dish. Top with a layer of the thinly sliced butternut squash. Then repeat until all the vegetable and bean filling and butternut squash is used up.
- Top with the cheese sauce. Add the reserved cheese to the top, and bake for 35-40 minutes or until the top is crusty and golden.
- Serve with salad.
Nutritional information per serving
Kcal
384.6
Fat
20.1g
Carbs
34g
Protein
17.3g
Fibre
6.2g
Sugars
17.6g
Hints and tips:
This recipe is so easy to customise. You could use up whichever vegetables you have to hand for the filling, or even use some different beans, like cannellini or chickpeas.
