The sheets of Le Veneziane Lasagne pasta do not need to be pre-cooked: they can be placed directly in an oven dish in between layers of your chosen sauce and put straight in the oven. Le Veneziane Lasagne are made with high-quality, wholesome ingredients and are suitable for all the family.
This colourful recipe encompasses the phrase ‘eat a rainbow’ and contains an impressive 12 different plant-based foods. Eating a wide range of plant based foods supports a healthy gut micro-biome and provides a broad variety of vitamins, minerals and antioxidants.
Print Recipe
Le Veneziane Plant Based Rainbow Lasagne
To make this recipe vegan simply substitute the pesto, bechamel and cheese for vegan alternatives.
Ingredients
- 250 g Le Veneziane Gluten Free Lasagne Sheets
- 250 g Passata
For the purple layer
- 0.5 Medium red onion diced
- 4 Medium Steamed Beetroot grated
- 1 Tbsp Extra virgin olive oil
- 0.5 Clove garlic crushed
- 1 Tablespoon Ketchup
- 200 g Passata
For the orange layer
- 1 Large Yellow Pepper sliced into large chunks
- 400 g Butternut Squash cubed
- 0.5 Medium Brown Onion diced
- 2 Tbsp Extra virgin olive oil
For the green layer
- 1 Tsp Extra virgin olive oil
- 1 Large Courgette grated
- 3 Tbsp Pesto
For the top
- 350 g Gluten free Bechamel sauce we love Sacla Vegan White Sauce, it is vegan and gluten free
- 150 g Mozzarella or dairy free cheese alternative, we love the brand Sheese
- 100 g Strong Cheddar or dairy free cheese alternative, we love the brand Sheese
- 6 Fresh basil leaves
Ingredients
- 250 g Le Veneziane Gluten Free Lasagne Sheets
- 250 g Passata
For the purple layer
- 0.5 Medium red onion diced
- 4 Medium Steamed Beetroot grated
- 1 Tbsp Extra virgin olive oil
- 0.5 Clove garlic crushed
- 1 Tablespoon Ketchup
- 200 g Passata
For the orange layer
- 1 Large Yellow Pepper sliced into large chunks
- 400 g Butternut Squash cubed
- 0.5 Medium Brown Onion diced
- 2 Tbsp Extra virgin olive oil
For the green layer
- 1 Tsp Extra virgin olive oil
- 1 Large Courgette grated
- 3 Tbsp Pesto
For the top
- 350 g Gluten free Bechamel sauce we love Sacla Vegan White Sauce, it is vegan and gluten free
- 150 g Mozzarella or dairy free cheese alternative, we love the brand Sheese
- 100 g Strong Cheddar or dairy free cheese alternative, we love the brand Sheese
- 6 Fresh basil leaves
|
|
Instructions
Make the purple layer
Heat the oil in a frying pan, add the chopped onion and fry for 5 minutes.
Add the grated beetroot, fry for a further 5 minutes.
Add the passata and ketchup and gently heat through.
Make the orange layer
Add the butternut and onion to a baking dish, drizzle with olive oil.
Bake at 180oC for 25 minutes until golden brown.
Once cooled blitz in a food processor into a smooth paste.
Make the green layer
Fry the grated courgette in olive oil for 8-10 minutes.
Stir through the pesto.
Construct the lasagne
In a lasagne dish, start by adding a layer of passata to the base of the dish.
Add a layer of lasagne sheets.
Add a layer of the beetroot mixture, top with lasagne sheets.
Add a layer of passata, top with lasagne sheets.
-
Add a layer of lasange sheets, passata, more pasta sheets, then your green layer.
Add a final layer of lasagne sheets.
Top with bechamel, sliced mozarella, grated cheddar and fresh basil.
Bake in the oven for 30 minutes at 180oC, or until golden and bubbling.
Slice to reveal the rainbow!
The whole family will enjoy this pasta bake and we bet they don’t even realise it’s gluten free! Le Veneziane is Italy’s best selling gluten free pasta (and Italians KNOW their pasta!)
Print Recipe
Gluten Free Mackerel & Leek Pasta Bake
Mackerel is an oily fish containing omega 3 fatty acids, which are thought to be cardio-protective and also improve brain function. We are recommended to eat oily fish once per week so this recipe is an economical (and delicious) way to help you meet this target.
Ingredients
- 250g Pack Le Veneziane Gluten Free Penne
- 3 Medium Leeks Thinly sliced
- 1 Tablespoon Extra virgin olive oil
- 250 ml Half fat Crème fraîche
- 2 Tins Mackerel in olive oil Drained
- 1 Tablespoon Capers Chopped
- 4 Cherry tomatoes Halved
- 30 g Extra mature cheddar Grated
- 8 Florets Broccoli Halved
Ingredients
- 250g Pack Le Veneziane Gluten Free Penne
- 3 Medium Leeks Thinly sliced
- 1 Tablespoon Extra virgin olive oil
- 250 ml Half fat Crème fraîche
- 2 Tins Mackerel in olive oil Drained
- 1 Tablespoon Capers Chopped
- 4 Cherry tomatoes Halved
- 30 g Extra mature cheddar Grated
- 8 Florets Broccoli Halved
|
|
Instructions
Fry the leeks in olive oil for 10 minutes until softened.
Meanwhile, bring a large pot of water to the boil, add the penne, after 10 minutes (or when the pasta is al dente) add the broccoli and cook for a further 2 minutes. Drain and then return to the pot.
Add the leeks, crème fraîche, capers and mackerel to the pasta mix. Stir well.
Pour into a cassarole dish, top with the cherry tomatoes and cheddar.
Grill under a medium heat for 5-10 minutes, until lightly golden.
-
Recipe Notes
Le Veneziane's pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.
Le Veneziane Gluten Free Ditalini Pasta works perfectly in this rustic Italian dish. Translated simply as ‘Pasta & Beans’, it traditionally uses up pieces of broken pasta. The dish bursts with classic flavours and the pasta is kept beautifully al dente.
We used this recipe from Rachel Roddy as our inspiration.
Print Recipe
Ditalini e Fagioli
Gluten and wheat free, just leave out the parmesan to keep it dairy free.
Ingredients
- 110 g Le Veneziane Ditalini Pasta
- 250 g Tinned borlotti beans
- 3 tbsp Extra virgin olive oil we used garlic infused oil
- 2 Sprigs Fresh rosemary
- 300 g Fresh tomatoes
- Salt and black pepper to taste
- 110 g Le Veneziane Ditalini Pasta
Ingredients
- 110 g Le Veneziane Ditalini Pasta
- 250 g Tinned borlotti beans
- 3 tbsp Extra virgin olive oil we used garlic infused oil
- 2 Sprigs Fresh rosemary
- 300 g Fresh tomatoes
- Salt and black pepper to taste
- 110 g Le Veneziane Ditalini Pasta
|
|
Instructions
Drain and rinse the beans. (If you wish to use dried beans, first soak them for 12 hours and cook until tender).
Fry the rosemary, gently, in the olive oil until fragrant.
Chop the tomatoes, add to the pan, cook for 10 minutes on a moderate heat, until soft and saucy.
Add the beans and a ladle of water, continue to cook for 10 minutes.
Blend half the soup with a hand-held blender.
Add 2-3 more ladles of water, and the pasta, cook until al dente.
Serve with a drizzle of olive oil and some parmesan shavings.
The colder weather made us crave comfort food with earthy flavours.
Print Recipe
Baked Camembert, Mushroom & Spinach Gnocchi
Ingredients
- 1 Whole Camembert baked
- 250 g Portobello mushrooms
- 500 g Le Veneziane Gnocchi
- 6 sprigs Fresh rosemary
- 3 tbsp Garlic infused olive oil
- 2 handfuls Baby spinach
Ingredients
- 1 Whole Camembert baked
- 250 g Portobello mushrooms
- 500 g Le Veneziane Gnocchi
- 6 sprigs Fresh rosemary
- 3 tbsp Garlic infused olive oil
- 2 handfuls Baby spinach
|
|
Instructions
Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes
Wait 15 minutes (maybe have a cup of tea)
Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil
Boil the gnocchi in salted water for 3 minutes, drain, return to the pan
In the gnocchi pan stir in two handfuls of baby spinach until wilted
Add the mushrooms and scoop the inside of the camembert, stir well
Serve immediately, perfect with a dry white wine
