I have to make a confession, this was my first every time making a lasagne. I tried to make it without using any dairy and failed! However if you have more will power than I do then you’re going to make it work, just take out the cheese and you’ll be all good.
So this recipe, I was scared to give it a go. You might have guessd from my recipes that I tend to stick to desserts and sweet treats. I however even have to eat dinners now and again so I was super excited to try this one out!
I don’t know why I was so nervous, I erally likes it and I have to say the other half loved it and ate a lot more than I did! It was a smash hit in our house and I will proboably be making it again very soon! I’d also like to add that if you’re not a fan of mustard just leave it out, if you do use it make sure it’s gluten free!
If you tried out the recipe let me know if you loved it like we did or if you’re never going to be making it again? Check out my other free from recipes for some yummy treats!
Gluten Free Butternut Squash Lasgane Recipe! {Glute, Nut, Soya & Egg Free}
Ingredients
- For the 'red' sauce:
- 2 small onion roughly chopped
- A few mushrooms roughly chopped
- 2 peppers roughly chopped
- 1/2 butternut squash roughly chopped
- 8 slices ready-sliced chorizo roughly chopped.
- 1 tin chopped or whole tomatoes
- Gluten-free lasagna sheets
- For the 'white' sauce:
- 75g Dairy free butter or margarine
- 75g plain gluten free flour
- 700ml dairy free milk (Almond)
- 1 tsp wholegrain mustard check it is gluten free (Don't add if you don't want)
- For the top:
- 100g cheddar cheese grated (don't add for dairy free)
Instructions
- Place the onion, mushrooms, pepper, squash and chorizo into a roasting tin and roast at 180 degrees 30 minutes or when the vegetables are soft. Spray with some frylight if you have it.
- Once cooked, put the vegetable mixture into a food processor along with the tin of tomatoes and blend until you have a near smooth sauce.
- Once the vegetables are cooked turn the oven up to 200 degrees or 180 degree for a fan oven.
- Whilst the vegetables are cooking make the white sauce:
- Melt the dairy free butter in a medium sized pan over a medium heat.
- Add the flour and stir for 1 minute.
- Slowly add the milk, using a whisk to stop any lumps from forming.
- Once all the milk is added, put on a low simmer and whisk when needed, add mustard at this point if you want.
- Finally take your baking dish. This will need to be approx. 30cm by 20cm and have shallow sides.
- Place half the tomato mixture in the bottom of your dish and spread evenly.
- Place your lasagna sheets on top without them overlapping, you may need to break some up to fill the gaps.
- Top with half the white sauce then repeat the process finishing with the white sauce.
- If you are not dairy free then sprinkle with the cheese (or use dairy-free cheese) and bake in your pre-heated oven for 30-40 minutes until the pasta is cooked and the top is golden.
- If you are not adding the cheese then make sure you cover foil whiles it's in the oven or the lasagna will dry out and no one wants that!
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