Mains, Vegetarian
Gluten-Free Mac n Cheese Veggie Lasagne
Recipe by Greens of the Stone Age
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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.
Utensils required
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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
