Vegetarian, Gluten Free Lasagna.

The weather in London today is miserable, after being blessed with clear skies and warmth for the past few weeks today seems to be the first day of Autumn. What could be better than some comfort food for dinner? I have made this a few times and it never gets old, my Gluten Free, Vegetarian Lasagna. If you think it looks good, and trust me it is! Then why not give it a go!

The Lasagna

Ingredients:
Gluten Free Lasagna pasta ( I love the one from Rizopia - no need to pre cook!)
Gluten free Tomato and basil sauce (Store bought - Heinz do good ones or whiz 8 Tomatoes ( without the seeds if you like it sweet), 1 cm of tomato paste, half an onion, 1 garlic clove and a handful of basil and oregano in a blender for a few mins)
100g Shallots chopped
2 Courgettes
2 Eggplants
1 Cup Chopped carrots
1 clove garlic
1 teaspoon Chilli Flakes
3 large Salad tomatoes
3 Tbs Sunflower oil
Oregano
Pepper
Chilli Powder
Onion Powder
Fresh basil

Optional - Buffalo Mozarella on top instead of Bechamel Sauce. Alternatively use Goats cheese or no cheese, just tomatoes.

Pre heat your oven to 175 C. Take a large baking form which you want to make the lasagna in. Cover the bottom and sides with the sunflower oil. Put the form to the side and prepare the vegetables. Slice the courgettes with a cheese slicer lengthwise so you get long flat pieces. Slice the eggplant and rub the surfaces with Himalayan salt and let sweat for a 5 -10 mins,( after which you wipe the excess moisture off with a paper towel.) Next slice the carrots, shallots, garlic and tomatoes. Start by placing a layer of tomato sauce in the bottom and then add the vegetables, be creative! I added the eggplant first then some shallots and then placed sauce on top and put a layer of the brown rice pasta on top, always adding the spices to each layer as I went. Keep layering until the vegetables are all gone and you are left with the pasta on top. Cover the top pasta layer with sauce and add some spices and the mozarella.

Stick it in the oven for 30 - 40 mins. Make sure the pasta is completely covered in sauce, it will give you the best result. Take the lasagna out once it is piping hot and cooked through. Set to cool for a few mins and then add some fresh basil leave on top.

Nobody will know how healthy it really is unless you tell them! You can add anything else in there, my recipes are just inspiration to get you going! Maybe you have some vegetables at home you want to get rid of, just chuck them in!

One average Portion contains 239 Kcal and is rich in Vitamin A!