3 eggplant, sliced lengthways

2 tbsp olive oil

1 tbsp garlic infused oil

680ml jar passata

½ tbsp dried oregano

1 tsp sugar

1 tbsp red wine vinegar

small bunch basil leaves, torn

100g vegetarian parmesan, grated

125g ball mozzarella, torn

100g lactose free vegetarian cheddar , grated

200g gluten free lasagne sheets

5 tbsp gluten free breadcrumbs


Heat grill to high. Arrange the eggplant slices on a baking sheet, brush with oil and season well.

Grill for 2-3 mins each side until golden brown, set aside.

Heat oil in a saucepan. Pour in the passata.

Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.

Assemble the lasagne in a roughly A4-sized baking dish.

Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of eggplant.

Scatter over some Parmesan, cheddar and mozzarella, then cover with a layer of gluten free lasagne.

Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the gluten free breadcrumbs.

Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Melanzane lasagne
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