Mini Lasagne Sheets 250g
$2.99
(ea)
- Made from rice and corn
- Mini size lasagne sheets with curls
- Gluten free
- Wheat free
- Yeast free
- Dairy free
- Egg free
- Soy free
- Peanut free
Has No Gluten Free Lasagne Sheets x 2 packets**
(Mini lasagna sheets with curly edges)
Filling
650g eggplants (cut into 5 mm slices)
4 tbs. of finely shredded basil
The Olive Tree Olive Oil Spray (for greasing)
30g grated Westacre Parmesan cheese
Béchamel Sauce
1/3 cup Has No Gluten Free Plain Flour
21/2 cups Farmdale skim milk
(or 2 cups Inner Goodness Rice Supreme Rice Milk)
2 garlic cloves
2 tbs. reduced fat spread
1 large fresh flat-leaf parsley
Peppercorns
Tomato Sauce
3 tsp. The Olive Tree olive oil
1 crushed garlic clove
250g finely chopped onions
1 tsp. Stonemill dried oregano
2 x 420g Remano canned tomato diced
Salt & black pepper (to taste)
Method
Preheat oven 180°C (356°F)
Lightly grease a 325 x 225 x 50mm or 13" x 9" x 2" ovenproof dish with oil
Béchamel Sauce
1. Pour the milk into a saucepan; add the garlic cloves, parsley and
peppercorns.
2. Bring to the boil.
3. Remove the pan from the heat, cover and leave the mixture to infuse for
30 - 40 minutes.
4. Meanwhile, make the tomato sauce.
Tomato Sauce
5. Heat the oil in a large saucepan over medium heat; add the onions and
fry for 6-8 minutes, until softened, but not browned.
6. Add garlic to the pan and cook for a further 1-2 minutes.
7. Add canned tomatoes and oregano and bring to the boil then simmer,
uncovered, for 45 minutes, stirring frequently, or until reduced by about
one-third and then season to taste.
8. Meanwhile, steam the eggplant single-layer batches for 4-5 minutes each
batch, until softened. Put aside.
9. To complete the bechamel sauce, strain the infused milk and discard the
flavourings.
10. Melt the spread in a saucepan, stir in the flour and cook for 1 minute.
11. Slowly whisk in the milk and bring to boil, whisking continuously until
the sauce is thick enough to thinly coat the back of a spoon. Simmer for 3
minutes then add salt and pepper to taste.
Lasagne sheets preparation and Assembly
1. Prepare Lasagne sheets as per instructions on the bag.
2. Place sheets of pasta in the bottom of the dish and pour over a ladle of
the tomato sauce. Sprinkle with basil.
3. Arrange the eggplant slices in a single layer on top.
4. Repeat the layers and top with a layer of Lasagne.
5. Pour the bechamel over the top and sprinkle with the Parmesan cheese.
6. Bake the Lasagne for 35-40 minutes until golden brown and bubbling hot.
7. Serve straight from the dish .
** You can substitute our Mini Lasagna Sheets with our Penne pasta for
something different.
- Made from rice and corn
- Mini size lasagne sheets with curls
- Gluten free
- Wheat free
- Yeast free
- Dairy free
- Egg free
- Soy free
- Peanut free
Has No Gluten Free Lasagne Sheets x 2 packets**
(Mini lasagna sheets with curly edges)
Filling
650g eggplants (cut into 5 mm slices)
4 tbs. of finely shredded basil
The Olive Tree Olive Oil Spray (for greasing)
30g grated Westacre Parmesan cheese
Béchamel Sauce
1/3 cup Has No Gluten Free Plain Flour
21/2 cups Farmdale skim milk
(or 2 cups Inner Goodness Rice Supreme Rice Milk)
2 garlic cloves
2 tbs. reduced fat spread
1 large fresh flat-leaf parsley
Peppercorns
Tomato Sauce
3 tsp. The Olive Tree olive oil
1 crushed garlic clove
250g finely chopped onions
1 tsp. Stonemill dried oregano
2 x 420g Remano canned tomato diced
Salt & black pepper (to taste)
Method
Preheat oven 180°C (356°F)
Lightly grease a 325 x 225 x 50mm or 13" x 9" x 2" ovenproof dish with oil
Béchamel Sauce
1. Pour the milk into a saucepan; add the garlic cloves, parsley and
peppercorns.
2. Bring to the boil.
3. Remove the pan from the heat, cover and leave the mixture to infuse for
30 - 40 minutes.
4. Meanwhile, make the tomato sauce.
Tomato Sauce
5. Heat the oil in a large saucepan over medium heat; add the onions and
fry for 6-8 minutes, until softened, but not browned.
6. Add garlic to the pan and cook for a further 1-2 minutes.
7. Add canned tomatoes and oregano and bring to the boil then simmer,
uncovered, for 45 minutes, stirring frequently, or until reduced by about
one-third and then season to taste.
8. Meanwhile, steam the eggplant single-layer batches for 4-5 minutes each
batch, until softened. Put aside.
9. To complete the bechamel sauce, strain the infused milk and discard the
flavourings.
10. Melt the spread in a saucepan, stir in the flour and cook for 1 minute.
11. Slowly whisk in the milk and bring to boil, whisking continuously until
the sauce is thick enough to thinly coat the back of a spoon. Simmer for 3
minutes then add salt and pepper to taste.
Lasagne sheets preparation and Assembly
1. Prepare Lasagne sheets as per instructions on the bag.
2. Place sheets of pasta in the bottom of the dish and pour over a ladle of
the tomato sauce. Sprinkle with basil.
3. Arrange the eggplant slices in a single layer on top.
4. Repeat the layers and top with a layer of Lasagne.
5. Pour the bechamel over the top and sprinkle with the Parmesan cheese.
6. Bake the Lasagne for 35-40 minutes until golden brown and bubbling hot.
7. Serve straight from the dish .
** You can substitute our Mini Lasagna Sheets with our Penne pasta for
something different.