Lasagne (GF option)

serves: 8 people


250g large instant lasagne sheets (or gluten free lasagne)

500g bottle bolognaise sauce

1 tin of tomato soup

2 ½ cups water (approx)

1 chopped onion

2 teaspoons bottled garlic

¼ chopped red capsicum

1 grated small carrot 

8-10 chopped mushrooms

1 chopped tomato

½ tin grated Nutmeat  or TVP

“white sauce or cheese sauce” for layers

“melting cheese” for top

Fry onion and garlic together and fry for 2 minutes. Then add capsicum, carrot, mushrooms, tomato and nutmeat to pan. Continue to fry while adding bolognaise sauce, tinned soup and water. Cover bottom of lasagne dish with bolognaise sauce mixture. Pour 1/3 of white sauce over bolognaise sauce. Then place lasagne sheets on top. Continue this procedure until all pasta layers, tomato mixture and white sauce is gone, cover with foil and bake for 30 minutes. Take foil off then sprinkle with melting cheese. Bake for a further 15 minutes.

I will be a Father to you, and you shall be My sons & daughters.
2 Corinthians 6:18