Guest guest Posted December 5, 2006 Report Share Posted December 5, 2006 I recently brought out a recipe book - but in the process of developing it gradually became vegan! Accordingly, for my own use I had to make sure every recipe was vegan and by default it was also wheat free, and as this was a spinoff to the original recipe book I decided to put them online for free: you can find them at http://www.damefandango.com/vhomepage.htm There is a donation link on the site for a wildlife rescue charity, but its not by any means compulsory! vegetables | cheat's lasagne Serves 4 with side salad/mixed vegetables and/or bread We had a devil of a job trying to make a really good alternative lasagne. We tried all sorts: silken tofu, coconut mixtures, blended spinach, faux cheese, yeast flake sauces...! I think this one must be version 40 something! And it's absolutely gorgeous. This is now the one I make all the time. The Secret Sauce makes it taste creamy and compensates for the lack of cheese. I often cheat and use the cans of ratatouille and it's still gorgeous. Wheat free, dairy free, nut free, meat free version... Ingredients... * 2 x 7 oz (200g) bags spinach * 2 quantities of the simple ratatouille - or 2 cans of ratatouille mixed with 10 tsp of sun dried tomato paste (5 tsp per can). * One quantity of Scarlett's secret sauce * Wheat free lasagne pasta * 1 sliced tomato and tsp oregano to garnish Method... 1. Heat the oven to 170°C. 2. Make the ratatouille or mix the cans of ratatouille with the sun dried tomato paste. Wilt the spinach in a colander. (simply rinse it, then pour boiling water over it until it wilts. Wait until it has cooled, then squeeze the excess water out with the back of a spoon or your hands. If you're using your hands, make sure it's cool enough. Hot water gets trapped in between the leaves and can give you a bit of a shock!) 3. Layer the tomato mixture with the pasta then the secret sauce, then spinach. The lasagna pasta needs to be sandwiched between 2 layers of sauce to ensure it cooks properly. 4. Repeat until ingredients used up – I usually do two layers. 5. The last layer should be a layer of secret sauce, which you can garnish with the sliced tomato and sprinkle with oregano. 6. Bake for 45-50 minutes. Maybe serve with... Great with salads, wheat or wheat free baguettes, or lovely green vegetables such as broccoli, asparagus, peas, courgettes etc. If you wanted to stretch it out further, you could cook potato wedges and serve with a hearty helping of vegetables. It works nicely with the minted courgette cubes and/or the lemon dressed salad. Dame Fandango xx Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2006 Report Share Posted December 5, 2006 Hi Dame, Thanks for the recipe. I'm Kim and the one responsible for putting all the recipes that are posted here into the Files. ( ) I have added your recipe to our Files and was wondering if it would be OK to include the recipe for the " Simple Ratatouille " in the file with the lasagne recipe. Thanks, Kim , " little_ito999 " <cwesterman wrote: > > I recently brought out a recipe book - but in the process of > developing it gradually became vegan! Accordingly, for my own use I > had to make sure every recipe was vegan and by default it was also > wheat free, and as this was a spinoff to the original recipe book I > decided to put them online for free: you can find them at > http://www.damefandango.com/vhomepage.htm > There is a donation link on the site for a wildlife rescue charity, > but its not by any means compulsory! > > vegetables | cheat's lasagne > > Serves 4 with side salad/mixed vegetables and/or bread > > We had a devil of a job trying to make a really good alternative > lasagne. We tried all sorts: silken tofu, coconut mixtures, blended > spinach, faux cheese, yeast flake sauces...! I think this one must be > version 40 something! And it's absolutely gorgeous. This is now the > one I make all the time. The Secret Sauce makes it taste creamy and > compensates for the lack of cheese. I often cheat and use the cans of > ratatouille and it's still gorgeous. > > Wheat free, dairy free, nut free, meat free version... > > Ingredients... > > * 2 x 7 oz (200g) bags spinach > * 2 quantities of the simple ratatouille > - or 2 cans of ratatouille mixed with 10 tsp of sun dried tomato > paste (5 tsp per can). > * One quantity of Scarlett's secret sauce > * Wheat free lasagne pasta > * 1 sliced tomato and tsp oregano to garnish Quote Link to comment Share on other sites More sharing options...
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