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.
This dish contains the following allergens: Milk/Dairy, Tree Nuts
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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
For the bean ragu
2 tbsp
coconut oil
1
large onion, finely diced
2
cloves garlic, finely chopped
1
red pepper, diced
4.38oz
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
14oz
gluten-free macaroni
1 tbsp
olive oil
For the cheese sauce
1.75oz
butter
1.75oz
plain flour
28fl. oz
full fat milk
1 tsp
dijon mustard
3.5oz
grated parmesan
3.5oz
grated mature cheddar or gruyere
Grated nutmeg
For the topping
1.75oz
grated mature cheddar or gruyere
1.75oz
grated mozzarella
Fresh basil
Utensils
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.
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.
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
For the bean ragu
2 tbsp
coconut oil
1
large onion, finely diced
2
cloves garlic, finely chopped
1
red pepper, diced
4.38oz
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
14oz
gluten-free macaroni
1 tbsp
olive oil
For the cheese sauce
1.75oz
butter
1.75oz
plain flour
28fl. oz
full fat milk
1 tsp
dijon mustard
3.5oz
grated parmesan
3.5oz
grated mature cheddar or gruyere
Grated nutmeg
For the topping
1.75oz
grated mature cheddar or gruyere
1.75oz
grated mozzarella
Fresh basil
Step 2 of 7
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.
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
For the bean ragu
2 tbsp
coconut oil
1
large onion, finely diced
2
cloves garlic, finely chopped
1
red pepper, diced
4.38oz
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
14oz
gluten-free macaroni
1 tbsp
olive oil
For the cheese sauce
1.75oz
butter
1.75oz
plain flour
28fl. oz
full fat milk
1 tsp
dijon mustard
3.5oz
grated parmesan
3.5oz
grated mature cheddar or gruyere
Grated nutmeg
For the topping
1.75oz
grated mature cheddar or gruyere
1.75oz
grated mozzarella
Fresh basil
Step 3 of 7
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.
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
For the bean ragu
2 tbsp
coconut oil
1
large onion, finely diced
2
cloves garlic, finely chopped
1
red pepper, diced
4.38oz
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
14oz
gluten-free macaroni
1 tbsp
olive oil
For the cheese sauce
1.75oz
butter
1.75oz
plain flour
28fl. oz
full fat milk
1 tsp
dijon mustard
3.5oz
grated parmesan
3.5oz
grated mature cheddar or gruyere
Grated nutmeg
For the topping
1.75oz
grated mature cheddar or gruyere
1.75oz
grated mozzarella
Fresh basil
Step 4 of 7
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.
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
For the bean ragu
2 tbsp
coconut oil
1
large onion, finely diced
2
cloves garlic, finely chopped
1
red pepper, diced
4.38oz
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
14oz
gluten-free macaroni
1 tbsp
olive oil
For the cheese sauce
1.75oz
butter
1.75oz
plain flour
28fl. oz
full fat milk
1 tsp
dijon mustard
3.5oz
grated parmesan
3.5oz
grated mature cheddar or gruyere
Grated nutmeg
For the topping
1.75oz
grated mature cheddar or gruyere
1.75oz
grated mozzarella
Fresh basil
Step 5 of 7
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.
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
For the bean ragu
2 tbsp
coconut oil
1
large onion, finely diced
2
cloves garlic, finely chopped
1
red pepper, diced
4.38oz
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
14oz
gluten-free macaroni
1 tbsp
olive oil
For the cheese sauce
1.75oz
butter
1.75oz
plain flour
28fl. oz
full fat milk
1 tsp
dijon mustard
3.5oz
grated parmesan
3.5oz
grated mature cheddar or gruyere
Grated nutmeg
For the topping
1.75oz
grated mature cheddar or gruyere
1.75oz
grated mozzarella
Fresh basil
Step 6 of 7
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.
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
For the bean ragu
2 tbsp
coconut oil
1
large onion, finely diced
2
cloves garlic, finely chopped
1
red pepper, diced
4.38oz
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
14oz
gluten-free macaroni
1 tbsp
olive oil
For the cheese sauce
1.75oz
butter
1.75oz
plain flour
28fl. oz
full fat milk
1 tsp
dijon mustard
3.5oz
grated parmesan
3.5oz
grated mature cheddar or gruyere
Grated nutmeg
For the topping
1.75oz
grated mature cheddar or gruyere
1.75oz
grated mozzarella
Fresh basil
Step 7 of 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.
