“LAYER BY LAYER, THESE LASANGE ARE A LABOUR OF LOVE, BUT YOUR PATIENCE WILL PAY OFF; DON’T LET THE RECIPE SIZES INTIMIDATE YOU. MY FAVOURITE IS THE BONE BROTH LASAGNE, WHERE I USED GOAT’S MILK PRODUCTS TO REDUCE THE LACTOSE LOAD.”

GLUTEN-FREE EGGPLANT PARMIGIANA LASAGNE SERVES 6-8 3 x 400g eggplants, cut lengthways into 5mm-thick slices 1/3 cup (80ml) extra virgin olive oil 3 tsp dried oregano 2 cups (200g) almond meal 3 zucchini, thinly sliced lengthways 80g fior di latte cheese (from good delis – substitute mozzarella), coarsely grated 250g cherry truss tomatoes 250g fresh buffalo mozzarella, torn Basil leaves and store-bought pesto,

to serve CHUNKY TOMATO SAUCE 2 tbs extra virgin olive oil 2 garlic cloves, thinly sliced 4 anchovy fillets in oil, drained,

finely chopped 1 tbs capers, rinsed, drained, chopped 650g roma tomatoes, chopped

Preheat oven to 200°C. Grease 3 baking trays and line with baking paper.

Arrange eggplant in single layers across prepared trays. Combine oil, oregano and 2 tsp salt flakes in a bowl and brush over eggplant. Cover each tray of eggplant with a sheet of baking paper and roast for 40 minutes or until just cooked through. Remove from oven and set aside.

For the chunky tomato sauce, heat oil in a saucepan over medium heat. Add garlic, anchovy and capers, and cook, stirring, for 3- 4 minutes or until garlic is light golden. Add tomato and 1 cup (250ml) water. Bring to the boil, then cover and reduce heat to medium-low. Cook for 20 minutes or until tomato has broken down slightly and sauce has reduced. Using a wooden spoon, stir to further break up tomato, then set aside to cool.

Place almond meal in a shallow dish. Brush eggplant slices with a little of the chunky tomato sauce, then gently dip in almond meal.

To assemble lasagne, grease a 35cm, 1.5L (6-cup) ovenproof dish. Spread half the remaining tomato sauce into the prepared dish, then cover with half the zucchini and eggplant. Cover zucchini and eggplant with the fior de latte cheese and spread over remaining tomato sauce. Top with remaining zucchini and eggplant.

Place a sheet of baking paper over lasagne, then enclose dish in foil. Bake for 45 minutes or until bubbling and tender when pierced with a knife. Increase oven to 220°C and remove foil and baking paper. Top lasagne with cherry tomatoes and mozzarella, and return to the top shelf of the oven to bake, uncovered, for 20 minutes or until top is golden and tomatoes begin to blister.

Scatter with basil leaves and drizzle with pesto to serve.

LAYER & BAKE PUMPKIN, SAGE AND GREENS LASAGNE SERVES 8 800g Kent pumpkin, cut into 2mm-thick

slices (we used a mandoline) 1 bunch sage, leaves picked,

1/2 finely chopped 1/2 cup (125g) ghee, melted, plus extra 1/4 cup (60g) ghee 1 leek, thinly sliced 4 garlic cloves, finely grated 100g each kale and cavolo nero, stalks

removed, leaves shredded 270g semi-dried tomatoes,

drained, chopped 500g quark (from supermarkets) 2 eggs, lightly beaten

Toss the pumpkin slices with half the whole sage leaves, 2 tbs ghee and 2 tsp salt flakes in a bowl. Set aside. Toss leek, garlic, 2 tbs ghee and 1/2 tsp salt flakes in a bowl and set aside. Toss kale, cavolo nero, tomato and 1 tsp salt flakes in a bowl. Massage leaves to soften slightly, then set aside.

Combine quark, eggs and chopped sage in a bowl and set aside.

Preheat oven to 180°C. Grease a 2L (8-cup) ovenproof dish.

To assemble the lasagne, spread one-third of the leek mixture over the base of the dish and cover with a layer of the pumpkin mixture, followed by one-third of the quark mixture. Top with one-third of the kale mixture, then another layer of the pumpkin mixture. Repeat layering process two more times, finishing with remaining

pumpkin mixture. Brush with remaining ghee. Place a sheet of baking paper over lasange, then enclose dish in foil. Bake for 1 hour 30 minutes or until tender when pierced with a knife. Preheat the oven grill to high. Remove foil and baking paper, and return lasagne to top shelf of the oven. Grill, checking regularly, for 5-6 minutes or until top is crisp.

Meanwhile, heat extra ghee in a frypan over high heat, then add remaining whole sage leaves and cook for 90 seconds or until translucent. Set aside to drain on paper towel until crisp. Top lasange with the crisp sage leaves to serve.

GLUTEN-FREE ZESTY CHICKEN & BROCCOLINI LASAGNE SERVES 6-8

2 bunches broccolini 500g chicken mince 1 eschalot, finely chopped 2 garlic cloves, finely chopped 1 bunch oregano, leaves picked,

1/2 finely chopped 1 long red chilli, seeds removed, finely chopped 1/3 cup (80ml) extra virgin olive oil 2 cups (500ml) chicken stock

1/4 cup (70g) tahini 400g can chickpeas, rinsed, drained 650g firm ricotta 1/2 cup (125ml) milk 2/3 cup (50g) finely grated parmesan 400g gluten-free dried lasagne sheets 1 tsp dried chilli flakes 2 tsp smoked paprika (pimenton) Finely grated zest of 1 lemon

Preheat oven to 180°C and grease a 2.5L (10-cup) ovenproof dish.

Place broccolini in a food processor and whiz until finely chopped. Set aside.

Combine mince, eschalot, garlic, chopped oregano, chilli, 2 tbs oil and 1 tsp each salt flakes and freshly cracked black pepper in a bowl.

Heat a large frypan over high heat and, in 2 batches, cook chicken mixture, stirring occasionally, for 3-4 minutes or until lightly browned. Return all chicken mixture to pan and add stock, tahini and

1/2 cup (135g) chickpeas. Bring to the boil, then reduce temperature to a simmer and cook, stirring occasionally, for 5 minutes or until reduced slightly. Stir through broccolini and set aside to cool slightly.

Combine ricotta, milk and half the parmesan in a bowl.

To assemble lasagne, spread one-third of the chicken mixture into the prepared dish, then cover with a layer of lasagne sheets, breaking when necessary to fit. Spread 1/2 cup (120g) ricotta mixture on top, then cover with another layer of lasagne sheets. Repeat layering process two more times, finishing with remaining ricotta mixture. Place a sheet of baking paper over lasagne, then enclose in foil. Bake for 40-45 minutes or until bubbling and cooked through. Remove foil and baking paper, and sprinkle with remaining parmesan. Increase oven to 250°C and cook, uncovered, for a further 20 minutes or until golden.

Meanwhile, place remaining chickpeas between paper towel and pat dry.

Heat remaining 2 tbs oil in a frypan over medium-low heat. Add chickpeas and chilli flakes, and cook, stirring occasionally, for 6-8 minutes or until golden and crispy. Stir through paprika and remaining oregano leaves. Spoon chickpea mixture over hot lasagne and scatter with lemon zest. VEGAN MISO MUSHROOM LASAGNE SERVES 6 You will need a pasta machine for this recipe.

11/ 2 tbs extra virgin olive oil 2 eschalots, thinly sliced 500g mixed mushrooms (we used shiitake, Swiss brown and button), thinly sliced 1/2 bunch silverbeet, stalks thinly sliced, leaves left whole

2 tbs white (shiro) miso paste 1 tsp nutritional yeast flakes (from

health food shops – optional) 2 cups (500ml) coconut water

(substitute water or vegetable stock) 100g Brazil nuts, 1/2 finely chopped Thyme sprigs and amaranth leaves

(optional), to serve VEGAN BECHAMEL 11/ 3 cup (330ml) soy milk

1/2 bunch thyme 2 tbs extra virgin olive oil 2 tbs wholemeal spelt flour ¼ tsp each white pepper and

ground allspice TURMERIC PASTA 150g silken tofu 1 tsp ground turmeric 250g wholemeal spelt flour 1 tbs olive oil 100g semolina, plus extra to dust For the pasta, place all ingredients and 2 tbs water in a food processor and whiz until a ball forms. Divide the dough into 3 equal pieces, cover in plastic wrap and chill for at least 30 minutes. Remove the rested dough from refrigerator and, working with 1 piece at a time, lightly dust with semolina. Starting on the thickest setting of your pasta machine, run the dough through 2-3 times, folding in half each time, until elastic. Roll the dough twice through each setting, reducing the thickness, until 1mm thick. Place the pasta on a semolina-dusted tray and cover with a clean tea towel while you roll remaining pieces.

To make the mushroom sauce, heat oil in a saucepan with a lid over medium heat. Add eschalot and cook, stirring occasionally, for 3-4 minutes or until softened. Add mushrooms, silverbeet stalks, miso paste and nutritional yeast, if using, and cook, stirring, for 3 minutes or until stalks have softened slightly. Add coconut water and bring to the boil, then reduce heat to low and simmer, covered, for 30 minutes. Remove from heat, stir though chopped Brazil nuts and set aside to cool.

Meanwhile, for the vegan bechamel, place soy milk and thyme in a saucepan over medium heat and bring to a simmer. Set aside for 10 minutes to infuse, then strain through a sieve into a bowl.

Wipe pan clean and return to medium heat. Add oil and flour, and cook, stirring, for 3-4 minutes or until a golden paste forms. Gradually add soy milk mixture, ½ cup (125ml) at a time, whisking, until smooth. Cook, stirring constantly, for a further 3-4 minutes or until thickened. Stir through pepper, allspice and 1 tsp salt flakes, and set aside.

Preheat oven to 180°C. Grease 3 x 500ml (2-cup) ovenproof dishes (or 1 x 1.5L [6-cup] ovenproof dish).

Spoon half the mushroom sauce among the prepared dishes, then cover with lasagne sheets, cutting to fit. Top with half the silverbeet leaves, then another layer of lasagne sheets. Repeat layering process once more, finishing with a layer of lasagne sheets. Spoon over bechamel, then place a sheet of baking paper over each lasagne and enclose dishes in foil.

Bake for 50 minutes or until tender when pierced with a knife. Preheat oven grill to high. Remove foil and baking paper, and return lasagne to the top shelf of oven. Grill, checking regularly, for 5-6 minutes or until top is light golden.

Finely grate remaining Brazil nuts over lasagne and serve scattered with thyme sprigs and amaranth leaves, if using. MEXICAN LASAGNE SERVES 4-6 800g sweet potato, peeled, very thinly sliced (we used a mandoline) 1/ 3 cup (80ml) extra-virgin olive oil 1 tsp each coriander seeds, cumin seeds

and black peppercorns 1 small red onion, finely chopped 2 garlic cloves, finely chopped