This gluten-free vegetarian lasagne was made with gluten free lasagne sheets found in Lidl, making it especially frugal, though many brands exist and the recipe will work with wheat based products too. It made enough for four huge portions or six medium.
- 1 250g pack of lasagne sheets
For the tomato sauce
- a little olive oil
- 1 onion, finely chopped
- 1 carrot, diced
- an aubergine, cut into small chunks
- 4 sticks of celery, diced
- 3 cloves of garlic, minced
- 1 500g pack of passata
- about 2 cups of water
- 1 tablespoon of dried oregano or other dried herbs
- salt to taste
- Method: fry the vegetables in the oil for a few minutes until softened. Add the passata, rinse out the pack/bottle with the water before adding it to the sauce. Bring to the boil, add your herbs and salt.
For the white topping sauce
- 1 tablespoon of vegetable margarine
- 1 tablespoon of gluten free flour
- about a cup of soya milk
- salt and pepper to taste
- Method: melt the margarine and stir in the flour. Gradually add the milk over a medium heat, stirring all the time to avoid lumps (though don’t worry too much, in this dish they’re not very noticeable), until the sauce thickens. Add your seasoning and pour onto the top of the lasagne.
In a flat oven proof dish layer up the lasagne and the tomato sauce. It’s best to put a little sauce on the bottom to prevent sticking. The Lidl brand of lasagne did not need pre soaking (thank goodness! It always sticks together!) but check the instructions on your pack.
Make the top layer sauce and spread on top.
Bake in a pre-heated oven at 200C for at least forty minutes or until a knife slides easily into the middle of the lasagne.
- This recipe used the most basic of vegetables, you can use whatever you have to hand: peppers, courgettes, peas, sweetcorn. We added sweetcorn to the white sauce pictured.
- A layer of tinned spinach instead of the last layer of tomato sauce is very nice and juicy. Ditto mushrooms.
- We topped with a small packet of sunflower and pumpkin seeds.
- You can add tomato puree if the sauce seems overly runny, though remember it does need to have more liquid than plain pasta sauce as the lasagne will absorb some of it.
If you liked this gluten-free vegetarian lasagne, try some of our other frugal recipes here.