Gluten free vegetarian lasagne (FODMAP friendly) - George Eats

Ingredients

• 3 tablespoons (60ml) oil
• 2 large carrots (chopped)
• 2 tablespoons (40ml) tamari
• 1 tablespoon (20ml) balsamic vinegar
• 2 tablespoons light brown sugar
• 4 tablespoons tomato paste
• 1 tablespoon dried oregano
• 450 g frozen and defrosted tofu (see notes)
• 1 cup (250ml) red wine
• 2 X 400g cans of plain tomatoes (see notes)
• 1 sprig rosemary (optional)
• Pepper
• 1/4 teaspoon cinnamon and/or nutmeg (optional)
• 100 g butter
• 4 tablespoons gluten free cornflour
• 4 cups lactose free full cream milk
• 100 g smoked mozzarella, plus extra for topping (you can use regular if you can’t find smoked)
• 100 g freshly and finely grated parmesan
• Salt (to taste)
• Good pinch of nutmeg (optional but delicious)
• 4 red capsicums (for roasting (you can buy a jar of pre-roasted if you prefer, but check the ingredients for onion or garlic))
• 500 g Kent or Japenese pumpkin (cubed)
• 1-2 zucchini (cubed (see notes about using your preferred veg))
• 1 packet Barilla Gluten Free Lasagne sheets
• 1-2 large handfuls spinach
• Bunch of basil
• Seasoning (to taste)