Please say hello to a special guest from Down Under this week! Our friend Julie Carter is a social worker with a serious book addiction and a love of all animals – and she’d rather not see them on her plate, thanks, hence the vegan diet. So, over to Julie …
Well, it looked like it was going to be a disaster, especially when the tin attacked my finger … Here is the basic stuff I used – not a recipe, just some ideas I had and I generally flew by the seat of my pants. I didn’t measure anything and just played it by ear and it wasn’t half bad. More of the sauces next time, though, I think. But it got the thumbs-up from my step-son who is a meativore and my husband who is also a vegetarian, so I was quite chuffed.
I went for the gluten-free fresh sheets of lasagne, which are soft and ready to cook, not the hard stuff in packets.
You can add any veggie you want. I sliced them all thinly and roasted them until they were browning and soft.
Gluten-free flour (I used it because I didn’t have any gluten-free cornflour, but it is just as effective)
Coconut cream (place in fridge so that it is all creamy – sometimes the tinned ones are still milky but putting them in the fridge hardens them)
Melt margarine and then mix flour to make a paste. Then add coconut cream until thick but still runny – do all of this whilst still on the stove.
Basically this is a Bolognese sauce. I used garlic, olive oil, a jar of Dolmio (Garden Vegetables), lots of chopped-up olives and tinned lentils. I cooked it all for about 30 minutes until it was still runny but had boiled off.
I layered the veggies evenly between each layer of lasagne sheets, pouring a little white sauce and red sauce between each layer. I poured the remaining white sauce over the top of the top sheet followed by the remaining Bolognese, and topped it with slices of fresh Italian tomatoes and vegan cheese. I cooked it until the sheets looked sagging and it was bubbling – about 30 minutes.