Gluten-free vegetarian zucchini Lasagna

• Vegetarian
• Gluten free

• Produce

  • 4 Zucchini

• Refrigerated

  • 400 ml Milk or almond milk, whole organic

• Baking & Spices

  • 1/3 cup Gluten free flour
  • 1 Salt & black pepper

• Dairy

  • 60 g Butter, real organic
  • 3/4 cup Cheddar, grated
  • 1 Mozzarella ball (125 g / 4.5 oz

Found on myfoodandhappiness.com

Description

Ingredients

• For the Olive & Mushroom tomato sauce:
• See ingredients and instructions here
• For the base:
• 4-5 zucchini (courgettes)
• 1 mozzarella ball (125 g / 4.5 oz)
• 1/3 cup grated cheddar cheese
• For the Béchamel sauce:
• 60 g / 4-5 tbsp real organic butter (not margarine)
• 400 ml whole organic milk or almond milk
• 1/2 cup grated cheddar cheese
• 1/3 cup gluten-free flour (quinoa or coconut flour are good options) any other flour will work too, I like to use spelt (not gluten-free)
• Salt & black pepper to taste

Directions

• First, prepare the tomato sauce following these three easy steps here and preheat your oven to 225ºC/435ºF.
• While your tomato sauce is simmering, you can prepare the béchamel sauce: melt the butter in a small saucepan over a low heat and add the flour. Cook for a few minutes (whisking constantly) and gradually add the milk, followed by the salt and pepper. Cook for 6-10 minutes over medium heat, until the sauce thickens and stir in the cheese.
• Slice the zucchini into thin slices, but not too thin (mine were about 1/2 cm or 1/4 thick).
• Grease a large baking dish with olive oil and layer 6-7 zucchini slices to cover.
• Add a layer of the tomato sauce and top with a bit of grated mozzarella and cheddar cheese.
• Repeat the layers until your ingredients are all used up, your last layer should be tomato sauce and cheese.
• Pour over the white sauce evenly and let it cover all the ingredients. Bake for 30 minutes covered and 15 minutes uncovered until golden.
• Let the lasagna cool down for at least 15 minutes before serving, otherwise it will be too hot and you might struggle to cut it in nice square portions.