This recipe is gluten free and dairy free
Gluten Free Dairy Free, Roasted Vegetable Lasagna - Rabbi Guido’s* Delight …. (or how to keep your inner Guido satisfied)
(*Guido /ˈɡwiːdoʊ/ the slang term for an urban Italian American. The Guido stereotype is multi-faceted. This has come to refer to Italian Americans who conduct themselves in an overtly macho manner often as the enforcer or the debt collector.)
Hailing from Hove actually, I not too familiar with New York Italian ,when living in Israel my friend told me her normally mild mannered husband had acted as a Guido and got much needed money back from an outstanding creditor, I was at a loss, till she explained the term Guido to me, her husband who is actually a Rabbi used strong silent but firm tactics, and earned the nick name “Rabbi Guido “ Moreover Rabbi Guido, whose go to comfort food is Italian food, always got very happy look on his face when I arrive for Shabbat with one or two of these in too (One should always keep a Guido happy!) I normally spent Purim with these friends, so Its apt the week before Purim I shared this with you,
"This dish is a true labour of love, with many components not to be rushed it needs time, but the results are really worth it! You should also eat it with friends on a warm lazy day sharing thoughts wine and good food”.
Gluten Free Dairy Free, Roasted Vegetable Lasagna for one large or 3 loaf tin Lasagnas serves 8-10 depending on the need for comfort.
I packet gluten free rice or corn lasagna sheets.
For The Sauce
4 medium size red peppers
2 red onions cut in quarters.
1 head garlic
Sea salt
2 tablespoon extra virgin Olive oil
A sprig of fresh thyme
A sprig of fresh oregano
1 can organic chopped tomatoes
2 tomatoes
½ spoon black pepper
¼ spoon smoked paprika.
½ teaspoon sweet paprika
1 bay leaf
For the filling
2 zucchinis (courgette in UK) washed and sliced.
2 sweet potatoes washed and sliced thinly.
1 small cauliflower washed & sliced.
1 can precooked chickpeas.
For the “non –cheese”, cheese sauce
1 tablespoon oil or vegan non-dairy spread
2-3 tablespoons gluten free, corn, chickpea, or rice flour.
3 teaspoons nutritional yeast (to get the cheese flavour)
1 teaspoon good gluten free mustard
1 bay leaf
¾ teaspoon sea salt
¾ teaspoon black pepper
½ teaspoon ground nutmeg
¼ cup finely chopped fresh parsley
1 Liter liquid I use a combination of ½ cup gluten free beer or white wine, almond or soya milk water and good vegetable stock.
Part one roast the vegetables.
Preheat the oven to Gas mark 6, 400 F 200 C
Line a roasting tray with baking paper.
Was the red peppers and tomatoes place whole on the baking tray,
Peel the red onion and cut it into 4-6 depending on size place in baking tray.
Cut garlic in half and place in the skin on the baking tray.
Sprinkle with sea salt and some of the olive oil.
Place the herbs between the vegetables.
Place into the oven without covering and roast for around 45 minutes.
Then turn the oven down to Gas mark 4- 350 F 180 C,
Cover the vegetable with foil and continue roasting for a further 20-30 minutes till you small the aroma of roasted vegetables and the vegetables are soft.
Turn off the oven and let the vegetables cool in their own juices.
When the vegetables are not piping hot carefully take the stalk of the peppers out this should remove most of the seeds too.
Place in a bowl along with the tomatoes, red onions herbs etc.
Squeeze the roasted garlic into the bowl.
Strain the roasted vegetable juices into the bowl to remove all the seeds from the red peppers.
Add the paprika, chopped tinned tomatoes, smoked paprika, salt and pepper and blend either with a hand blender or in a food processor.
At this stage you can place the sauce in the fridge to keep overnight to build the lasagna the next day. (I use this as my basic pasta sauce too, it freezes well.)
For the “non –cheese”, cheese sauce
Dissolve the oil or non-dairy spread in a pan over a low to medium heat and add the flour.
Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
Cook for a minimum of 2 minutes to cook out the taste of the flour. Stirring with a wooden spoon
Pour in approximately one-fifth of the quantity of your chosen fluid and allow to boil without stirring.
Add the bay leaf and parsley with the liquid.
Stir until the mixture blends smoothly, beat vigorously and add the remaining quantity of fluid a fifth at a time beating well after each addition.
Add the nutritional yeast, mustard, salt pepper and nutmeg.
Turn the heat down and cook out the sauce while stirring for at least 5 minutes.
Set aside to construct your lasagna. (You can use this sauce over cauliflower, gluten free pasta or over fish.)
Constructing the Lasagna
Preheat the oven to Gas mark 6, 400 F 200 C
Place the lasagna sheets I cold water for 3-4 minutes it’s not 100 % necessary but really helps them not curl up.
Line your dish with a layer of pre-soaked lasagna sheets.
Add a good layer of your vegetable sauce.
Add sliced sweet potatoes, precooked or canned chickpeas, sliced cauliflower florets.
Add layer of Lasagna sheet and repeat as above.
Add another layer of lasagna, then cover with a thin layer of the vegetable sauce and top off with the non-cheese, cheese sauce.
Sprinkle with a little paprika,
Place in the pre heated oven and bake for 20 – 25 minutes.
Then turn the oven down to Gas mark 4- 350 F 180 C and continue cooking in the middle of the oven for a further 20 minutes.
Serve hot with a green salad.
This dish freezes, Serve piping hot with a garlicky green salad so all the flavours combine add a glass of your favourite wine, and good company, for a taste of true Italian satisfaction.