Gluten-free, tomato free, vegetarian lasagna

When you need to cook for vegetarian people with intolerance to gluten and nightshade vegetables some traditional meal seem to appear complicated! So I came up with this recipe last night and it was quite a success!

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Here’s what you need:

  • fresh gluten-free lasagna sheets
  • pumpkin
  • zucchinis
  • sweet potatoes
  • rice flour & milk for a white sauce
  • grated cheese

Preparation:

  1. cut the veggies lengthways and put in oven to roast until cooked through
  2. make a white sauce or Bechamel sauce as it is called in France by adding 3 big tbspoons of rice flour in 500ml of milk. Mix well, then cook on high heat while stirring continuously until sauce thicken to desired consistency. Remove from heat, add a dash of butter, salt & pepper.
  3. make the lasagna by alternating layers of pasta sheets, veggies and white sauce.
  4. finish with a layer of sauce sprinkled with grated cheese
  5. cook in oven for about 40min or until cooked through and cheese got brown
  6. Bon Apetit!

 

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