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1
First make the gluten-free bechamel sauce, adding a little extra milk to ensure it is not too thick for good coverage.
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2
Follow the recipes for spicy eggplant, creamed spinach, and leek and yellow bell pepper layers.
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3
Set aside until required.
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4
Preheat the oven to 350F.
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5
Spicy Eggplant Layer: Cut the eggplant into 3/4in thick slices.
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6
Heat 6 fl oz of the oil in a deep 10-12 inch skillet.
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7
When hot and almost smoking, add a few eggplant slices and cook until golden and tender on both sides.
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8
Remove and drain on a wire rack over a baking sheet.
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9
Repeat with the remaining eggplant, adding more oil if necessary.
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10
Put the ginger, garlic, and water into a blender or food processor.
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11
Blend until fairly smooth.
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12
Heat the remaining oil in the skillet.
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13
When hot, add the fennel and cumin seeds (be careful not to let them burn).
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14
Stir for just a few seconds, then add the chopped tomatoes, the ginger and garlic mixture, sugar, coriander, turmeric, cayenne, and salt.
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15
Simmer, stirring occasionally, until the spice mixture thickens slightly, about 5-6 minutes.
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16
Return the fried eggplant slices to the pan and add the raisins.
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17
Mix gently with the spicy sauce.
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18
Cover the pan, reduce the heat to very low and cook for a further 5-8 minutes.
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19
Creamed Spinach Layer: Wash the spinach and shake off the excess water.
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20
Put into a heavy-bottomed saucepan over a low heat, season and cover tightly.
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21
After a few minutes, stir and replace the lid.
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22
After about 5-8 minutes, strain off the copious amount of liquid that spinach releases and press between 2 plates until almost dry.
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23
Return to the pan, increase the heat and add the butter and cream.
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24
Bring to a boil, stir well and thicken with a little gluten-free roux if desired, or stir over the heat until the spinach has absorbed most of the cream.
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25
Season with salt, pepper, and freshly shredded nutmeg to taste.
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26
Leek and Yellow Bell Pepper Layer: Wash the leeks and slice into 1/4 inch rounds.
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27
Quarter and core the peppers and cut into 1/4 inch thick slices at an angle.
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28
Heat the butter and oil in a heavy-bottomed pan, toss in the leeks and add a little water.
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29
Season with salt and freshly ground black pepper.
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30
Cover and cook on a gentle heat for about 8 minutes or until tender.
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31
Add the bell peppers, toss and add a drop more water if necessary, then continue to cook until the peppers are soft.
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32
Taste and adjust the seasoning if necessary.
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33
Bring 8 pints water to a rolling boil in a large saucepan and add 1-2 tablespoons salt.
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34
Cook 3 or 4 sheets of pasta at a time, stir to keep them separate and cook for just 30 seconds after the water comes back to a boil.
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35
Remove, put into a bowl of cold water, then drain on a clean, dry dish towel.
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36
Taste each component to ensure it is delicious and well seasoned.
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37
Spread a little bechamel sauce on the base of the dish, cover with a layer of barely overlapping pasta sheets and half the spicy eggplant mix.
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38
Spread the creamed spinach over the spicy eggplant and add another layer of pasta.
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39
Spread with the other half of the spiced eggplant and then more pasta.
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40
Add the leeks and yellow bell peppers next, then more pasta, ending with a layer of bechamel sauce and a good sprinkling of Parmesan cheese.
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41
Ensure all the pasta is under the sauce.
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42
Dot with a few little knobs of butter and wipe the edges of the dish clean.
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43
(The dish may be prepared ahead to this point and refrigerated for a few days or frozen for up to 3 months.)
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44
Bake in the oven for 35 minutes or until the lasagne is golden and bubbly on top.
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45
Allow the lasagne to rest for about 10 minutes so that the layers compact slightly.
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46
Serve from the dish.
