Comfort
Vegetable Lasagne
A weekend lasagne that swaps sheets for ridged gluten-free penne — the ridges trap béchamel and tomato in every layer, so every bite is properly saucy. A vegetable-heavy, gluten-free bake nobody at the table feels left out by.
Ingredients
- 300 g Cibo di Italia Gluten-Free Penne Rigate
- 1 piece medium aubergine — diced
- 1 piece medium courgette — diced
- 1 piece red pepper — diced
- 800 g chopped tomatoes — two tins
- 5 tbsp olive oil
- 4 pieces garlic cloves — finely chopped
- 50 g butter
- 40 g cornflour — or rice flour for the béchamel — keeps it gluten-free
- 600 ml whole milk — warmed
- 1/4 tsp ground nutmeg
- 200 g mozzarella — grated
- 60 g parmesan — finely grated
- to taste salt and black pepper
Method
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Step 1. Heat the oven to 220°C fan. Toss the aubergine, courgette and red pepper with 3 tbsp olive oil, salt and pepper on a tray. Roast for 22 minutes until softened and golden.
22 min
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Step 2. Drop the oven to 200°C fan. Bring 4 litres of salted water to a boil and cook the gluten-free penne for 5 minutes — well under. Drain gently and toss with 1 tbsp olive oil.
5 min
-
Step 3. In a wide pan, heat the last tablespoon of olive oil. Add the garlic for 30 seconds, then pour in both tins of tomatoes plus half a tin of water. Simmer 10 minutes; season.
10 min
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Step 4. For the béchamel, melt the butter in a saucepan. Whisk in the cornflour and cook for 1 minute. Slowly whisk in the warm milk in three additions, smoothing each before the next.
5 min
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Step 5. Simmer for 3 minutes, whisking, until thick and creamy. Stir in the nutmeg, half the parmesan, salt and pepper.
3 min
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Step 6. Layer the dish: a third of the tomato sauce on the base, half the pasta, half the roasted vegetables, a third of the béchamel and a third of the mozzarella. Repeat.
3 min
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Step 7. Finish with the last of the tomato sauce, the last béchamel, the last mozzarella and the remaining parmesan on top.
1 min
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Step 8. Bake for 28 minutes until deeply golden and bubbling. Rest 10 minutes — gluten-free pasta firms beautifully on standing — before cutting.
28 min
Goes well with
Sparkling water with red grape juice, orange peel and a sprig of thyme.
A green salad with toasted hazelnuts, pear and a mustard dressing.
A flourless chocolate cake with crème fraîche.
Nutrition
Scaled to your servings
- 953kcalCalories48%
- 87.6gCarbohydrate34%
- 38.2gProtein76%
- 49.5gFat71%
The pasta we used
Cibo di Italia Penne Rigate
300g · Cooks in 6–7 minutes · Serves ~3
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