gluten-free lasagna with roasted garden vegetables

Name: gluten-free lasagna with roasted garden vegetables
Ingredients: 350g gluten-free flour; 1 tsp xanthan gum; 1 tsp fine salt; 4 eggs; 2 egg yolks; 2 carrots, peeled and sliced; 2 parsnips, peeled and sliced; 2 zucchini, sliced; 200g pumpkin, peeled and sliced; 1 head fennel, sliced; 2 Tbsp extra virgin olive oil; sea salt flakes and freshly-ground black pepper; 400g ricotta cheese; 1 cup finely-grated Parmesan; 1L best-quality tomato passata; 2 cups chopped frozen spinach, thawed and squeezed; 1 bunch basil leaves

fast-ed.com.au

Preparation time: 30 minutes Cooking time: 1½ hours Serves: 12 1 Preheat oven to 180°C. Combine the flour, xanthan gum and fine slat in the bowl of a food

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