When I know I’ve got a busy week ahead, I make a large lasagne on a Sunday afternoon which will leave me with leftovers during the week. I’ve trialled a range of lasagne recipes from meat and Quorn to aubergine melanzane, however the Roasted Vegetable Lasagne is by far my favourite. This recipe is years and years old (my mum used to make it for me before exams or to celebrate events), I think it was originally from a Delia Smith recipe book, but I’ve since adapted it to make it gluten free and low lactose, and with slightly different vegetables.
While this lasagne is easy to make, the whole process can take a while as the vegetables need roasting prior, the white (roux) sauce needs to be made (and requires a little patience), and then despite the having made all of the many delicious components, you have to then wait for the lasagne itself to cook! My IBS makes me very hungry from time to time, so I’m not the most patient at waiting for my food to cook.. As always let me know if you make this meal, I love sharing recipes and I hope it helps you to enjoy a varied low FODMAP diet.
250g lasagne sheets (I use Sainbury’s Free From)
1 red pepper
1 yellow pepper
250g cherry tomatoes
2 tbsp garlic infused oil (I recommend Waitrose as this is definitely low FODMAP, Sainsbury’s or Aldi alternatives actually contain garlic!)
salt/pepper to season
For the white sauce:
35g gluten free plain flour
570ml lactofree milk
40g butter (stork dairy free)
3 tbsp parmesan
gin by preparing your vegetables and spread these out across two roasting trays (lined with tin foil). I use these as my two layer so ensure these have an even mix of vegetables. Preheat the oven to Gas Mark 9 (240 degrees). Drizzle the vegetables with garlic oil and season with salt and pepper. Roast for 30-40 minutes.
Remove the vegetables from the oven, and turn the oven down to Gas Mark 4 (180 degrees). Now the fun begins – build your lasagne! I start off with 4 sheets as the base and add the first layer of vegetables. Sprinkle with mozzarella and chopped basil, followed by approximately one third of the white sauce. Repeat this process (four more sheets, the second layer of roasted veg, mozzarella, basil and another third of white sauce), before placing four sheets of lasagne for the top later, and covering with the remaining sauce and mozzarella. Sprinkle a little parmesan on the very top for an extra cheesy flavour, then cook in the oven for 30 minutes, or until golden.
Enjoy with a green salad or garlic bread (I made homemade low fodmap garlic bread using slices of Warburtons Tiger Bread drizzled with garlic oil placed in the oven for a few minutes to toast).
This can be enjoyed straight out of the oven, and can then be reheated for another night’s dinner.
While the vegetables are roasting, prepare the white sauce in a pan on the hob. Measure out the butter, flour and milk into a saucepan and cook on a low heat, while stirring continuously. Keep stirring until the sauce thickens (this usually takes around 15 minutes) and add the parmesan.
Leftovers reheated (I think they taste so much better a second time – extra crispy – yum!)