Mains, Vegetarian

Gluten-Free Mac n Cheese Veggie Lasagne

Cooking method:

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System OL750
  • Prep Time: 10 mins
  • Total time: 38 mins
  • Skill Easy
  • Serves 6 people

Gluten-Free Mac n Cheese Veggie Lasagne

This Gluten-Free Mac n Cheese Veggie Lasagne combines two comfort food favourites in one dish. A beany ragu layer topped with a creamy cheese sauce and grilled cheese.

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy, Nuts

Ingredients

For the bean ragu

  • 2 tbsp coconut oil
  • 1 large onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1 red pepper, diced
  • 125g mushrooms, thinly sliced
  • 1 x 400g tin butter beans, drained and rinsed
  • 1 x 400g tin chopped tomatoes
  • 2 tsp Italian herb mix
  • 1 tbsp coconut sugar
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 bay leaf

For the macaroni

  • 1L cold vegetable stock or water
  • 400g gluten-free macaroni
  • 1 tbsp olive oil

For the cheese sauce

  • 50g butter
  • 50g plain flour
  • 800ml full fat milk
  • 1 tsp dijon mustard
  • 100g grated parmesan
  • 100g grated mature cheddar or gruyere
  • Grated nutmeg

For the topping

  • 50g grated mature cheddar or gruyere
  • 50g grated mozzarella
  • Fresh basil

Cooking mode

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Method

  • Step 1

    Select SEAR/SAUTE, setting the temperature to 5. Leave to pre-heat for 3 minutes before adding the onion and garlic. Cook for 1 minute then add the red pepper and mushrooms and cook for a further 2 minutes, stirring frequently.

  • Step 2

    Add the remaining ragu ingredients and stir. Close the lid and slide the SmartSlider to the far left – PRESSURE. Select PRESSURE, HIGH and time to 2 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASE and set to QUICK RELEASE. Then press START/STOP to begin cooking. Once cooking is complete slide the SmartSlider to AIRFRY/HOB, open the lid then remove the ragu and set to one side. Wipe the pot clean and return back to the unit.

  • Step 3

    Add the vegetable stock, pasta, and olive oil and stir. Slide the SmartSlider to PRESSURE. Select PRESSURE, HIGH and time to 3 minutes. Make sure the pressure release valve is in the SEAL position. Use the dial to select PRESSURE RELEASE and set to NATURAL RELEASE. Allow the pressure to naturally release for 3 minutes then manually quick release the remaining pressure. Drain the pasta, rinse in cold water, and set to one side. Break apart any clumps of pasta if stuck together.

  • Step 4

    In a large non-stick saucepan melt the butter on a mediumn heat until foaming, stir in flour and cook for 2 minutes. Remove from the heat and whisk in half of the milk in small batches, whisking until smooth each time. Whisk in the remaining milk and dijon mustard.

  • Step 5

    Return the sauce to the hob on a medium low heat and simmer for 5 minutes, whisking frequently. Whisk in the cheeses and nutmeg, then stir in the pasta and set to one side.

  • Step 6

    Wipe out the cooking pot, pour in the ragu and level out with a silicone spatula. Top with the mac and cheese, leveling again. Close the lid and slide the SmartSlider to AIRFRY/HOB. Select BAKE, temperature 160, and time to 20 minutes. Press START/STOP.

  • Step 7

    After 15 minutes sprinkle over remaining cheeses and bake for further 5 minutes. When cooking is complete serve immediately with torn fresh basil leaves.

    Notes:

    To save time make the cheese sauce whilst he pasta is cooking.

    Dish can be stored in an airtight container within the fridge for up to 48 hours.

English