Lasagne is a great way to use up excess vegetables and to sneak them into dishes for fussy kids..!
1/4 cup Margarine
1/8 cup chickpea flour
1/8 cup tapioca flour
750ml goats milk or milk of choice
1/2 block Pecorino ewe milk cheese, grated
2 tbsp savoury yeast
Heat the goats milk. Melt the marg, add the flours stirring constantly, cook for 5 minutes. Using a ladle Start adding the milk gradually ladle by ladle stirring all the time, add more liquid once it has been absorbed. Once you have added all the milk, simmer for 10/15 minutes then add the grated cheese and savoury yeast. Season to taste. Set aside.
1 box Gluten free lasagna sheets
1/2 block goats feta
pumpkin and sunflower seeds to garnish
Start with lasagna sheets, layer with the ratatouille, lasagna sheets, bechemal sauce and continue until you have used up all the ratatouille or until you reach the top of your baking dish, make sure the top layer is only bechemal. Crumble over the feta and sprinkle the seeds on the top.
Bake for 30-40 minutes or until pasta is cooked.