Time for a food post.
Lately I’ve been fixated on lasagne, which has always been one of my favourite dishes. Now, you might ask, how can you possibly make an endometriosis-diet-friendly wheat-free, vegan, soya-free lasagne (that’s edible)? The answer is you can’t…not quite. What you can do if you’re up for the occasional treat is this: skip the lumpy fake cheese sauce and simply layer in grated goat’s cheese.
This takes a while to prepare, but I promise it’s worth it.
- Peel and dice some butternut squash, aubergine, carrots, and an onion. Add a chopped bell pepper, some courgette, and throw in a few peeled garlic cloves.
- Toss the lot in a large bowl with plenty of olive oil, dried mixed herbs, paprika, salt, black pepper, and whatever other seasoning you like.
- Spread the veggies out on a baking tray and/or roasting tin (in my teeny oven I use two shelves) and roast on a moderate heat for 35 mins.
- Savour the delicious smell.
- With about 10 mins to go, grate a block of hard goat’s cheese (e.g. 240g St Helen’s Farm), put aside, and boil several handfuls of fresh spinach until the leaves are wilted, 2 or 3 mins.
- Remove the veggies from the oven and assemble the lasagne in your preferred baking tin or dish — cover the base with pasta sauce (Tesco’s Spicy Pepper Pasta Sauce is a staple in my cupboard) to prevent sticking. Then layer on gluten-free pasta sheets, spread sauce on the pasta, followed by the roasted veg, spinach and grated cheese. Repeat the layers until all the veg is used. Top with another layer of pasta, sauce and sprinkle on the last of the cheese.
Because there’s no cheese sauce, be generous with the tomato sauce and make sure the pasta is well covered.
- Cook for 40 mins at 180C or according to the pasta directions.
- Savour the even more delicious smell and find a distraction so the time passes faster (a watched pot never boils and all that…).
Enjoy with a simple side salad or all on it’s own!
Tags: gluten-free, recipes, vegan
