Lasagna
This recipe begins with our basic gluten-free pasta dough recipe! At the end of the day, you can add whatever you want in between the layers of pasta.
Instructions
5 stepsRoll out the pasta dough into thin sheets either with a rolling pin or a pasta machine.
Oil a 30cm by 15cm baking dish and trim the pasta sheets to the same size.
Heat the oil in a frypan and add onions, garlic, mushrooms, and tomato passata. Simmer for 10 minutes and add Italian herbs and baby spinach until wilted.
Spread ¼ of the mixture across the bottom of the baking dish and top with a pasta sheet. Add another ¼ of the tomato mixture on top and another pasta layer. Repeat until all have been used, finishing with a tomato layer. Top with the vegan cheese.
Bake for 35-40 minutes until golden and bubbling. Allow to cool slightly before cutting and serving.
