9 gluten free lasagne sheets

1 tbsp sunflower oil

1 tbsp chives

700g zucchini (about 6), coarsely grated

1 tbsp garlic infused oil

4 tbsp lactose free double cream

250g mozzarella

50g mature cheddar

350g  tomato sauce - click here for recipe

Serves - 4


Rinse in cold water, then drizzle with a little oil to stop them sticking together.

Meanwhile, heat the oil in a large frying pan, then fry add the zucchini and continue to fry until the zucchini has softened and turned bright green, the add the garlic infused oil.

Stir in 2/3 of both the lactose free cream and the mature cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

In a large baking dish, layer up the lasagne, starting with half the zucchini mix, then gluten free pasta, then tomato sauce.

Repeat, top with blobs of the mozzarella on top, then scatter with the rest of the cheddar and lactose free cream.

Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

Recipe adapted from: Good Food
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