Sweet tomato sauce with garlic, sage & lemon, cheese & almond crunch
Two of my girls are gluten-intolerant, so I often I often turn this into a pasta bake and use gluten-free pasta. Feel free to use any pasta shape. Simply parboil before adding.
- Not an aubergine lover? Try courgettes, peppers, portobello mushrooms, or even squash in its place.
- If you don’t have fresh lasagne sheets, you can use dried. Simply cook them according to the packet instructions, then drain and refresh under cold water, so they’re cool when you come to use them.
- I’m using sage, but rosemary or thyme would work a treat, too.
- No almonds? Try peanuts or cashew nuts instead.