Happy Kids With Healthy Bodies

Vegy Gluten Free Lasagne

A delicious vegy gluten free pasta - tomato/cheesy delight! We made this with spiral pasta added for layers which meant the littlies in the family ate it easily too



For TVP sauce
2 tbsp olive oil
1 large onion grated to diced
2 carrots grated or diced
1 cloves garlic or 2tbs garlic puree
200ml of gluten free stock / gravy (use half the liquid content suggested on the pack)
1 tsp diced oregano
120g dried tvp makes approximately 750g rehydrated
2 tbsp tomato puree
1 tbsp gluten free worcestershire / soy sauce
1 bay leaf
1 tsp salt (reduce if required)
1/2 tsp black pepper
2 tbsp red wine
2 tins tomatoes (plum or chopped)
50 ml milk

For Cheese Sauce
50g butter
3 tbsp cornflour
700ml milk
120g mature cheddar cheese, grated

For Topping
60g cheddar cheese
40g parmesan
pinch of oregano
black pepper to taste

Lasagne / Pasta
1 pack of lasagne sheets
300g of spiral pasta (if for kids)


1. Preheat the oven to 180C

2. Soak the TVP in 375ml water


TVP Sauce

1. Heat the oil in a large pan, fry the onion, carrot and garlic

2. Add the bay leaf, oregano, worcestershire / soy sauce and salt and pepper.

3. Once onion is soft, add the rehydrated tvp, red wine and cook the wine off

4. Add the tomato puree and milk - stir through and remove from the heat


Cheese Sauce

1. Melt the butter in a pan

2. In a small place the cornflour and a drop of the milk to form a paste

3. Add the rest of the milk to the butter in the pan and heat until almost boiling

4. Add the cornflour paste and keep mixing or use a hand whisk

5. The milk will soon become thick and then add the cheese and stir well, add more milk if the sauce becomes too thick and remove from the heat


Build the Lasagne

1. Spoon half the TVP sauce into a large baking dish and cover the dish evenly

2. Place the lasagne sheets on top to cover the  TVP sauce OR scatter the spiral pasta evenly

3. Pour half the sauce over the lasagne sheets OR spiral pasta

4. Repeat steps 1 to 3 by spooning in the remainder of the TVP sauce and then another layer of pasta and then the other half of cheese sauce

5. Add the topping of cheddar cheese and parmesan, sprinkle a pinch of oregano and black pepper on top

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