This is by way of responding to the many requests for recipe details via social media, since I posted this last week!
I'm afraid it's going to be more of an advisory post, rather than a specific recipe, since I made a basic lasagne which was safe for my children rather than following a recipe to the letter.
Lasagne is made up of layers of pasta sheets, a meat or vegetarian tomato based sauce and white sauce, topped with a sprinkling of cheese. Or at least that's the regular version! So here are my versions of each layer, and I usually have pasta, veggie sauce, pasta, veggie sauce, white sauce, pasta, veggie sauce white sauce but that's only a personal preference.
Pasta Sheets
We like the Organ mini sheets, since they only need a quick boil on the hob and are so soft - but don't fall apart. The boxes have changed recently though so you might not spot them straight away!
Old box
new box!
White Sauce
I make my white sauce in the traditional manner. So same quantity of fat to flour (e.g. 3oz Pure Olive margarine to 3oz safe flour, warm to make a "roux" (whisk together) then gradually beat in your safe milk. Almond milk is great for cooking with, or hemp milk. There are also lots of other "milk" ideas here. Gradually heat (I do this in the microwave but check frequently) and keep stirring until a thick sauce is achieved. These substitutions will work in a regular white sauce recipe.
"Meat" or Veggie Sauce
This time I really cheated. I diced and fried an onion in a little oil, chopped the olives we had left over and tossed them in, added a can of Amy's soup (a few to choose from here ) and a can of chopped tomatoes. I often use soup in this way, Amy's soups are great and whilst not all are safe for us, they tend to be full of pulses and not at all watery.
Lastly I always have cans or fresh packets of pulses around, so I added some puy lentils. Then for flavour I added a little more basil, oregano and pepper.
Topping
I had considered grating some Violife cheese but this time went for a sprinkling of paprika for colour.
Bake at 180C for around half an hour and there you go! Freezes perfectly in portion size pieces too, perfect for speedy after school meals!
I have heard good things about Amy's kitchen
ReplyDeleteOOOh your cooking looks fabulous
Oh this looks excellent. I have never heard of Amy's soups. so I am going to have a look
ReplyDeleteoh my goodness this looks so so tasty! I love the idea of free from x
ReplyDeleteThis recipe looks delicious even being free from.
ReplyDeleteOooh this looks lovely x
ReplyDeleteim a huge lover of lasagne, much so that we have family lasagne night and ts tonight but ive not tried this way, x
ReplyDeleteYum, I love lasagne and as a house of vegetarians and a dairy intolerant this is perfect....I've never thought of using soup before.Is almond milk better to use than soya milk in cooking?
ReplyDeleteYes it is, because soya milk isn't heat stable and can curdle easily. Also many people who are allergic or intolerant to dairy have the same problems with soya - or if they switch wholesale to soya they develop the same problems.
DeleteWe do love lasagne, this looks great
ReplyDeleteThis sounds so quick and simple. I've never tried making my own lasagne before, but perhaps I'll try now.
ReplyDeletewow i have never thought about making lasagne any other way than what i do ... might have a go at this one
ReplyDeleteThis looks lovely, I'll definitely give it a go! xx
ReplyDeleteThis looks lovely. Must try at some point soon. Lasagne is one of my faves
ReplyDeleteWe love homemade lasagne. This looks delicious.
ReplyDeleteI love veggie lasagne! x
ReplyDeleteOoh I've never tried making my own lasagne. This looks great. X
ReplyDelete