My Version of Gluten-free Lasagna

 

My Version of Gluten-free Lasagna

Ingredients:

1 packet Gluten-free Lasagna sheets, (depending on how much you need to make you might need more packets. This recipe will make approximately 4 servings depending on your serving sizes),

6 or 8 Chicken Tenderloins, (although you can use any type of chicken or mince),

6 or 8 Bacon, (Optional, and I use short bacon but you could use already diced bacon or if you prefer the vegan bacon then use that),

4 Tomatoes, diced, (I have to cut out the seeds. If you are able to have canned tomatoes or you can use any type of tomato based sauce then use this instead, I am not able to have a lot of fructose so I improvise).

2 Zucchini, diced, (roast it for this recipe and sometimes I fry it up with the mushrooms, tomatoes, and basil).

10 medium to large sized Mushrooms, sliced, (I use whatever mushrooms I can get at the time).

½ a Roasted Pumpkin, sliced,

2 large Roasted Sweet Potatoes, sliced,

1 full Corn, (I use cut my corn fresh of the cob, but you can use frozen. This corn goes into the cheese sauce, but if you don’t want it in there either because of fructose levels or to do with taste then omit it).

Basil, (taste the amount it to your, if fresh basil is available I use it but dried basil still does the job well),

Pepper, (taste the amount it to your, I use ground black pepper, but if you prefer cracked black pepper then use it).

1 cup of Bio Cheese, (use whatever cheeses you like to use like mozzarella and parmesan Cheese).

1 and ½ cups of Rice Milk (use whatever milk or milk substitute you use).

3 Tablespoons of Gluten-free Corn Flour,

 

Olive Oil, (I use Cobram Estate Extra Virgin Olive Oil, because I like the taste of it, but when I can’t afford it I use an Aldi brand that looks similar to this bottle. Although I don’t think it is as nice as the Cobram Estate Olive Oil. So you use whatever oil you use). 

Method:

1: Preheat oven at 200C/425F.

2: Cut up all ingredients.

3: Put the pumpkin and sweet potatoes in a plastic bag along with some olive oil and pepper.

4: Place the pumpkin and sweet potatoes on a baking lined with baking paper and put them in the preheated oven. Then cook for approximately 20 minutes or until roasted.

5: Boil the chicken tenderloins and cook for approximately 20 minutes, then drain and dice and set aside.

6: Cook the bacon and dice and set aside.

7: Place olive oil in a fry pan and heat up the pan. (If you are putting onion in your recipe then now is the time to brown them). Then add pepper, zucchini, and basil. (This also would be the time to add any other herbs and flavorings that you would like to add as well). Cook until the zucchini is just starting to soften a little, then add the mushrooms and continue to cook the zucchini and mushroom until the mushrooms is just starting to soften a little. Then add the diced chicken tenderloins, the diced bacon and the tomatoes. Then only cook them until the tomatoes have softened slightly. Do not let them brake down, but do not stress if they do. Set aside.

8: Place in a glass jug your milk, corn flour, corn, and pepper and Barmix until all blended and no lumps of corn.

9: Add your cheese to this sauce and place in the microwave and cook at 45 seconds and whisk and repeat the process until the sauce has thickened. Then set aside.

10: You will need a casserole dish or a lasagna tray approximately 24cm/9 and ½ inches.

11: In a 2^nd casserole dish of a similar size place enough boiling water to cover 2 lasagna sheets at a time. And let them soak for only a couple of minutes. (I know you don’t have to do this but I prefer the outcome of my lasagna by using this method). 

12: Line the bottom of the casserole dish with 2 lasagna sheets. Then place some slices of pumpkin and then the sweet potatoes and then the zucchini mixture. (At this point you can place 2 more lasagna sheets on top of these layers, but I don’t I find for me it just too much). Continue with the layering by placing on top of that mixture the last of your sweet potatoes and then your pumpkin on top of that and then the next 2 lasagna sheets on top of that.

13: Now pour your cheese sauce over the top of your layers and use a spatula, spoon or knife and spread out the cheese sauce evenly, making sure to cover your layering.

14: Place you lasagna in the preheated oven and cook until it is just starting to brown on top.

15: Now it is ready and to serve.

Notes:

If you are able to have garlic and onion then by all means this as we all know will only enhance your lasagna. And boy do I wish I could include these into my cooking as well.

This may seem like a lot of effort but its’ really and it is worth it.