Cheese Sauce:

  • White Pepper 1.0 g
  • Semi skimmed milk 1.7 l
  • Salt 1.0 g
  • Cornflour 80.0 g
  • Reduced fat mature cheddar cheese 120.0 g
  • MEADOWLAND Professional 250g 60.0 g

For the tomato sauce:

For the lasagne:

  • Red peppers- Diced 720.0 g
  • Yellow peppers- Diced 720.0 g
  • Courgette- Diced 720.0 g
  • Reduced fat mature cheddar cheese 100.0 g
  • Vegetable oil 70.0 ml
  • Onions 650.0 g
  • Gluten free lasagne sheets 840.0 g
  1. Cheese Sauce:

    • Heat the milk in a suitable pan, bring to the boil and set aside.
    • Melt the MEADOWLAND PROFESSIONAL in a medium sized pan, then add the cornflour on a low heat. Mix together until a smooth paste is formed (roux) and begin whisking in the heated milk in gradual stages until a smooth consistency is achieved. Stir in the grated cheddar and season with salt and ground white pepper.
    • Cover with a lid to prevent a skin forming, set aside until ready to use.
  2. For the tomato sauce:

    • Heat the oil in a suitable saucepan, add the chopped red onions and sauté until they are soft and translucent. Add the chopped mushrooms and cook for a further 5-6 min.
    • Add the KNORR Tomato & Basil Concentrated Sauce and water bring to the boil, simmer for 5 min.
    • Add the spinach and chopped tomatoes, bring back to a simmer.
    • Remove from the heat and keep warm until ready to use.
  3. For the lasagne:

    • Heat oven to 200°C.
    • Place the sliced peppers, courgettes and diced onions into a suitable roasting tray.
    • Mix through the vegetable oil roast for 25 min. until lightly browned.
    • Reduce oven to 180°C.
    • In an oven proof dish arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce, followed by a layer of lasagne sheets. Repeat until you have 3 layers of pasta or until you run out of ingredients.
    • To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered.
    • Scatter the remaining cheese over the top. Bake for 40-50 min. until golden and the pasta is tender when checked with a knife.
    • Leave to stand for 10 min., cut and portion the lasagne into equal pieces and serve.

    Disclaimer:It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.