Vegan by Nature

inherent recipes from a passionate cook

March Daring Bakers: Spinach Lasagne

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I made the pasta from this recipe:

I left my dough to dry for a bit before filling it with some lovely ragu and topping it with homemade bechamel sauce. The spinach made this pasta so green and sooo tasty. It was pretty straightforward too. I also substituted the ordinary flour with a wheat-free, gluten-free version. For the bechamel I used soy milk, yeast extract, gram flour and simmered it all in a pan until it thickened up. I could have eaten this on it’s own!


1 Comment»

  Sheltie Girl wrote @

You did a beautiful job on your lasagne!

Natalie @ Gluten A Go Go

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: