No gluten free lasagne… no problem… perfect opportunity for the whole family to learn some new skills.
Freya and I made homemade vegan lasagne sheets using gluten free flour, broken flax seed and water for the egg replacement and olive oil.
We didn’t have a rolling pin, so used a glass jar instead.
While we slaved over the pasta, Flossy, Felicity and Daddy chopped the aubergines and peppers for the ‘meat’ sauce.
We used soya milk and gluten free flour for the rue sauce, boiling an onion in the milk to add flavor. Some mustard and marmite to give it a ‘cheesy’ flavor.
45 minutes in the oven and we all joined in eating it!
Successful family learning experience that I think we will repeat! Delicious!