GLUTEN-FREE LASAGNA WITH ROASTED GARDEN VEGETABLES

Step 1

Preheat oven to 180°C. Combine the flour, xanthan gum and fine salt in the bowl of a food processor, then pulse to combine. Whisk the eggs and yolks, then add to the mixer with the motor running, and processor until a dough forms. Wrap and refrigerate for 1 hour.

Step 2

Toss the vegetables in extra virgin olive oil and season generously with salt and pepper. Arrange in a baking dish, then roast for 20 minutes, until just softened. Whisk the ricotta and Parmesan in a bowl.

Step 3

Roll out the pasta dough to 3mm thick, then cut into five sheets each 35cm x 25cm. Spread ½ cup passata in the bottom of a 4½L baking dish, then place a pasta sheet on top. Spread with ½ cup ricotta mixture, top with some vegetables, passata, spinach and basil. Repeat with the remaining ingredients, finishing with ricotta. Top with mozzarella, cover with foil, then bake for 45 minutes. Remove the foil, then bake for a final 15 minutes.