Vegetarian Lasagne
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
WF*, GF*, EF, SF, NF, FF, V
Serves 4
This recipe kindly provided by Orgran.
Ingredients
3 large potatoes
¼ pumpkin, peeled and thinly sliced
3 large onions, peeled and finely diced/grated
3 zucchini, peeled and finely sliced lengthways
1 bottle (600g size or larger) Tomato Passata Sauce*
1 packet Orgran Rice and Corn Lasagne Sheets.
mozzarella cheese*, grated (or cheese of choice as desired)
Method:
Preheat oven to 200°C.
In a lasagne tray, arrange alternate layers of
sliced potato, pumpkin, onion, zucchini, passata sauce, lasagne
sheets and cheese.
Continue with the same method and finish off with a layer of lasagne
sheets, followed by Passata Sauce and cheese.
Bake covered for 50 minutes, uncover and bake for a further 10
minutes checking that the top of the lasagne does not burn.
Leave to stand for 5 minutes before serving.
* Check labelled ingredients for suitability.
Click the following links to view products in-store:
Orgran Rice and Corn Lasagne Sheets
Pasta Sauces Range
Organic Herbs and Spices Range
Click here to view
our e store...
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