Massive Lasagne, Smaller Waistline. Supposedly.

So, I'm not sure if any of you know the website Love Health Hate Waste? I've been a bit obsessed with it recently and there have been quite a few shipping container sized boxes inexplicably turning up on my doorstep overflowing with delicious, beige, non-perishable vegan goodies. The internet doth provide.

Anyway, after buying insanely cheap, easy & tasty goods, I've put on about a stone, so it may seem a bit ironic, that one of the things I have bulk bought boxes of are Slendier products. An alternative to pasta, these konjac flour based noodles are supposed to only be 10 calories per serving. Not when I make them using 3 entire boxes of lasagne sheets smothered in Violife and white sauce. I can fatten up any low calorie dish. It's a skill. I should come with a warning- will make anything fat.

As far as the Slendier range goes, I actually think the lasagne sheets are their best offering. Making a lasagne with gluten free lasagne sheets a is a time consuming pain in the arse. These not only make my life quicker and easier, but also give the right sort of texture for lasagne. It needs some time under the grill to crisp up those top sheets though. I highly recommend giving them a go, even if, like me, losing weight is no something that appears on your agenda.

This lasagne could have fed a family of 6 easily. I ate at the very least half of it. It's bloody delicious.

La la la la la lasagne
serves a family of 6 or 2 face stuffing pros.

for the filling:
1 onion, diced
1 rib of celery, chopped small
1 carrot, chopped small
4 garlic cloves, diced small
1 courgette, chopped small
1 marconi red pepper, chopped small
handful of sundried tomatoes, chopped
3 handfuls of green lentils, rinsed
a few sprigs of thyme, picked
a few sprigs of rosemary, picked
1 veggie stock cube
a big squeeze of tomato puree
1 tin of tomatoes + 1 tin water
1 carton of passata
2 bay leaves
big pinch of chilli salt
splash of liquid aminos
splash of Geo Worcestershire sauce
some hemp oil

for the white sauce
2 tbsp of dairy free butter
2 tbsp of gf flour
1/2 litre of Koko milk
1 bay leaf
salt & pepper

for the lasagne sheets
3 packs of Slendier lasagne
hot water

to top
Violife, grated

  1. Heat a little oil in a large saucepan over a low-moderate temperature. Gently soften off the onion, celery and carrot. Oncce soft throw in your pepper and garlic and soften those too.
  2. Throw in the rest of your filling ingredients, season, stir, bring to the boil, turn down to a simmer and cook for 20 minutes or until lentils are cooked to your liking.
  3. Make up your white sauce by making a roux with your dairy free spread and flour. Add in your Koko milk stirring constantly. Season, add a bay leaf and slowly cook until thickened, stirring occasionally.
  4. Prepare your lasagne sheets as per the packet instructions, and layer into the bottom of a large oven proof dish.
  5. Alternate between layers of lasagne, white sauce and lentil mix until your dish is full. Finish on a layer of white sauce.
  6. Pop under a hot grill until white sauce starts to bubble and brown.
  7. Top with grated Violife, put back under the grill and heat until melty /crispy.
  8. Serve alone.
  9. When you have lasagne this good, you don't need anything else.
  10. It would be good for you if you weren't going to eat it all yourself.
  11. You will eat it all yourself and resent any loved ones for assuming that they get some.
  12. No lasagne for you, Tiny Tim.


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