Lasagne Bolognese with savoury sunflower mince - plant-based, gluten-free and low FODMAP

A steaming, golden-brown baked lasagne that tastes of pure happiness. What's not to love? 😋 If it weren't for the time-consuming and tedious preparation, it would be on my table every other day. Maybe you feel the same way? Then I have the perfect recipe for you!

A classic lasagne requires careful layering of pasta sheets, béchamel sauce and bolognese. Homemade bolognese alone takes a considerable amount of time to prepare - from the vegetable chopping to the long simmering process that allows the flavours to fully develop.

Forget the hours of simmering - with this recipe and thanks to Froyda Organic Sunflower Bolognese, you'll have a delicious plant-based lasagne Bolognese in no time that tastes like you've been in the kitchen all day. Perfect for the after work meal!

A feast for the senses and a treat for the tummy

This is a lasagne that not only your taste buds will love, but your gut too. It's a feast for the senses and a treat for the tummy. That's because it's:

• Gluten-free and lactose-free

• Without onions and garlic

• low FODMAP: See the ‘FODMAP info’ section below so you know what to watch out for
  

• Plant-based: The plant-based ingredients make this lasagne particularly easy to digest, so you won't feel sluggish after your meal.

• Satisfying: Thanks to the protein-rich sunflower mince, there is plenty of filling to this lasagne, that will keep you feeling full for longer.

PORTIONS: 4 | PREPARATION TIME: APPROX. 15 MINUTES | BAKING TIME: 30 to 40 MINUTES

YOU NEED

• 8 Lasagne sheets, gluten-free 
• 2  jars of Froyda Sunflower Bolognese, 350 g each

For the béchamel sauce:

• 30 g vegan butter/margarine
• 30 g flour, gluten-free (e.g. made from rice and corn flour)
• 500 ml rice milk
• 2 pinches nutmeg
• Salt and pepper to taste
• 2 tbsp yeast flakes, optional (omit if you are intolerant to yeast)

Optional Toppings:

• plant-based grated cheese to taste
• fresh basil to taste

HOW IT'S DONE

1. Make the béchamel sauce

• Melt the vegetable butter/margarine in a pan over medium heat.
• Add the gluten-free flour and sauté for 1-2 minutes, stirring constantly with a whisk, until a thick roux forms.
• Gradually pour in the rice milk, stirring constantly to avoid lumps. Bring the sauce to the boil while stirring until it thickens.
• Flavour with nutmeg, salt and pepper.
• Finally, stir in the yeast flakes (if using) and stir well until they have dissolved.

2.  Preheat the oven 
Preheat the oven to 180 °C top/bottom heat.

3. Layer the lasagne

• Spread a thin layer of béchamel sauce on the base of an oven dish.
• Place 2 lasagne sheets on top.
• Now spread a layer of Froyda Sunflower Bolognese.
• Add another layer of béchamel sauce on top.
• Repeat this process (lasagne sheets, bolognese, béchamel sauce) until all the ingredients have been used up. Make sure that the top layer consists of béchamel sauce.
• If desired, sprinkle the top layer with plant-based grated cheese.

4. Bake 
Bake the lasagne in the preheated oven for approx. 30-40 minutes or until the surface is golden brown and the pasta sheets are cooked.

5. Serve

• Take the lasagne out of the oven and leave to rest for 5-10 minutes before serving to make it easier to cut.
• Garnish with fresh basil and enjoy!

FODMAP INFO

As our Froyda Sunflower Bolognese is already low in FODMAPs, it's the perfect base for your low FODMAP lasagne! This recipe is designed for 4 portions, as each jar of Sunflower Bolognese contains 2 low FODMAP portions.

Pay attention to the following points for the remaining ingredients to keep the recipe completely low FODMAP:

• Lasagne sheets: Gluten-free pasta sheets made from rice or corn flour are a good choice. Check the ingredients list for hidden high FODMAP ingredients such as pulses (e.g. chickpea flour) or inulin, which can sometimes be found in gluten-free products. 

• Rice milk: Rice milk is an excellent low FODMAP plant milk. Up to 220 g is low in FODMAPs.

• Plant-based butter: Most vegan butters are low in FODMAPs.

• Yeast flakes: Yeast flakes are not a FODMAP, but can trigger symptoms in some people with a yeast intolerance. If you are sensitive to them, simply leave them out. The béchamel sauce also tastes good without them.

• Plant-based cheese: Up to 40 g of vegan cheese made from coconut oil and/or soya is low in FODMAPs. Choose a cheese that does not contain garlic or onion powder.