£319.99
Vegetarian
Foodi

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.

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Item No. REC5610EU
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By Greens of the Stone Age
  • Contains Dairy
  • Contains Nuts
Prepared with
Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L OL750UK
Model: OL750UK
£319.99
Total Time
38m
Easy
6
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Ingredients

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

Instructions

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.