Gluten-free Goats Cheese & Caramelised Onion Lasagne


I was lucky enough to be able to source most of my ingredients fresh from the garden, all organic of course.

This is so delicious. Everyone at the dinner table could not believe that a gluten-free lasagne could taste so good, so, if you can be bothered with embarking on the mission that is preparing this meal then you will not regret it!

This recipe serves 6, but of course play about with the measurements depending on how many people you’re cooking for and what your personal preferences are.

Pre-heat oven to 200 degrees. Note that the lasagne sheets need to be soaked in boiling water before you can lay them out in the lasagne dish. The sheets very annoyingly stick together so use plenty of olive oil and keep going back to make sure they are not sticking!

You will need:

12 glutafin lasagne sheets

For the main vegetable part:

(Choose whatever vegetables you like most for it, I just harvested whatever was ready in the garden to make it seasonal)

-6 Patty pan squash
-5 big leaves of Chard
-8 Tomatoes
-1 Onion
-6 cloves of Garlic
-1 gf vegetable stock cube
-1 tin of chopped tomatoes
-A generous squirt of tomato puree

Chop all the vegetables up and cook in a pan with olive oil, when the veg has all softened, add the can of chopped tomatoes, the tomato puree and the stock, leave to simmer for about 30 mins. Add the garlic about 20 mins in.

For the White Sauce:

-About 250g of hard goat’s cheese
-Soya/goats/cow’s milk
-A big chunk of butter (75g ish)
-A cup of gf flour

Melt the butter, add flour some at a time, whisking it in with the butter as you go, add more flour than a cup if the butter looks like it could take some more flour to become a very thick substance. Add in milk some at a time, each time stirring it in, the mixture should feel quite thick, keep adding milk until it is the desired consistency. Then add the cheese and stir until it has melted in.

For the caramelised onion:

-3 large red onions

In a frying pan on a high heat, add the chopped onions to some hot olive oil and cook, when soft add as much honey as you like, mix it all up and keep stirring until the onions and honey go sticky and the onions a little brown.

To make the lasagne:

Spoon some of the main vegetable part into the bottom of a big deep oven dish. Add some white sauce and some caramelised onion, then smooth over. Put a layer of lasagne sheets over the top of this. Then continue to layer the vegetable mixture, the white sauce, the onion and the lasagne sheets until you get to the final layer of lasagne sheets. At the top, sprinkle over some grated cheese, also some sliced soft goats cheese if you like, and olive oil. Pop in the oven and cook for about 30 mins.




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