Gluten free butternut squash lasagne

    1 hour

    A yummy lasagne made quickly with gluten free ingredients

    1 person made this

    Makes: 1 medium sized lasagne

    • 4 gluten free lasagne sheets
    • 1 tin Heinz cream of tomato soup
    • 1kg butternut squash, deseeded and chopped into cubes
    • 1 onion, chopped
    • 1 tub soft cheese
    • 1 carton alpro soya cream
    • 2 teaspoons basil
    • pinch salt & black pepper
    • 2 tablespoons olive oil
    • 100g mushrooms, quartered
    • 50g hard cheese, grated

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Bring a pan of salted water to the boil. Add the lasagne sheets and simmer for 10 minutes.
    2. While the lasagne sheets are simmering, add the oil, butternut squash, onion and mushrooms to a large frying pan. Stir occasionally to prevent sticking. Allow to cook for up to 10 minutes.
    3. In a large jug or bowl mix the tub of soft cheese with the carton of soya cream. This will form a thick white sauce.
    4. Open the tin of soup! Mix the soup, basil, salt and pepper into the vegetables in the frying pan.
    5. When the lasagne sheets are soft, put one sheet into the base of a loaf tin or lasagne dish. Cover with a layer of the white sauce.
    6. Add a layer of the soup /vegetable mix.
    7. Repeat steps 5 and 6 two more times, then repeat step 5 once. The final layer added to the lasagne will be the lasagne sheet followed by white sauce.
    8. Top with grated cheese. Place the lasagna into a hot over and bake for approx 30 mins or until golden and bubbling on top. Serve with slices of gluten free baguette and crisp salad.

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