Gluten-free butternut squash lasagne recipe

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  • Serves 2
  • 15 mins to prepare and 45 mins to cook
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Customer recipe by susan willshee
Added 40 months ago

You obviously don't need to use soya cream or lactose free cream cheese, or even gluten free pasta and bread.

I use these because I'm veggie & coeliac and my daughter is lactose intolerant so this recipe covers all the bases and allows us both to enjoy this yummy lasagna but using 'normal' pasta, cream and soft cheese would be just as good.

The soft cheese /soya cream combination makes a delicious white sauce without messing around with making a roux.

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  • 8 sheets - gluten free lasagne pasta
  • lactose free soft cheese
  • 250ml - soya cream
  • 500g - passata
  • onion, peeled and chopped
  • 300g - button mushrooms
  • 400g - butternut squash, peeled and chopped into bite sized pieces
  • to taste - seasoning
  • 2 tbsp - olive oil
  • 50g - lactose free cheese for topping (optional)
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