300 g (101⁄2 oz) eggplant (aubergine), thinly sliced
300 g (101⁄2 oz) sweet potato, peeled and thinly sliced
300 g (101⁄2 oz) zucchini (courgettes), thinly sliced
200 g (7 oz) mushrooms, thinly sliced 2 tablespoons olive oil Salt and pepper 375 g (13 oz) rice lasagne sheets
100 g (31⁄2 oz) parmesan cheese, grated
100 g (31⁄2 oz) vegetable margarine, plus extra for greasing
100 g (31⁄2 oz) rice flour 310 ml (103⁄4 fl oz/11⁄4 cups) soy milk
Preheat oven to 180°C
Place the vegetables on a large baking tray, drizzle with the olive oil and season with a little salt and pepper.
Bake for 25 minutes. Increase oven temperature to 200°C
Meanwhile, to prepare the béchamel sauce, combine the margarine and rice flour in a saucepan over very low heat and cook for 2–3 minutes, stirring regularly, then increase the heat and add the soy milk gradually, whisking until thick.
Cook the lasagne sheets in boiling water for 2 minutes, then drain on paper towels.
Arrange the ingredients in a lightly greased rectangular baking dish in the following order: one layer of pasta, one layer of béchamel, one layer of roasted vegetables. Repeat once. Finish with a layer of pasta, the remaining béchamel sauce and the grated parmesan sprinkled on top.
Bake for 15 minutes or until golden.
Preparation time: 25 minutes Cooking time: 40 minutes
Recipe extracted with permission from Good Without Gluten, by Frederique Jules, Jennifer Leputre and Mitsuru Yanase, photography by Akiko Ida, published Murdoch Books, 2014, $37.