Gluten free vegetarian lasagne recipe

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Ingredients
gluten free lasagne sheets
Courgettes x 2
tinned tomatoes x 2
large tomatoes x 4
garlic
carrots
broccoli
cumin
gluten free Worcester sauce
salt
pepper
oregano
veg stock cube x 2
cheese
cornflour
milk




Von chef food processor

Step 1 
prep all veg
slice courgettes, tomatoes
grate carrots, broccoli & cheese
(How did I ever manage without my food processor! It creates the perfect slices instantly)


Step 2

In a pan put the tinned tomatoes, carrots & broccoli
add 2 teaspoons cumin
2 teaspoons garlic
2 teaspoons oregano
2 stock cubes & some boiled water
tablespoon Worcester sauce
pepper & salt to your own taste
let it simmer
(I always taste this as it simmers and add more of these ingredients if needed)



Step 3

In a pot add milk & let it simmer
Once heated slowly add the grated cheese and mix
Once cheese is fully blended add a teaspoon of cornflour at a time until it's a thicker consistency


Step 4

Layer with the courgette, tomato slices, lasagna sheets, tomato & carrot mixture & cheese sauce









Step 5

cook in 180 degrees celsius for 40 minutes 
keep checking & test with knife to see if lasagna has cooked through

This is a firm favourite in our house now & as I batch cook it I have lots of portions in my freezer ready for lunches or dinners.  
Not only is it delicious it's a really good budget meal idea to stretch out that weekly shopping bill! 






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