(From: 'Metabolic Cooking Workshop 2000' Womens & Childrens Hospital - Adelaide)
Aprotein lasagna sheets
Tomato based pasta sauce or pureed tomatoes
Vegetables, thinly sliced & steamed or microwaved (carrots, zucchini, sweet potato, mushrooms & eggplant etc.
2 tblspns nuttlex margarine
3 tblspns Loprofin flour
2 cups milk mixture (rich cream and water)
salt, pepper, garlic powder, nutmeg and mustard
Cook pasta sheets according to the directions on the packet. Cook enough sheets to cover the bottom of the dish 3 times (for 3 layers). Melt the Nuttlex margarine in a saucepan and remove from the heat. Add the Loprofin flour and stir with a wooden spoon. Cook slowly for 30 seconds, stirring continuously. Do not allow to brown. Remove from heat. Add the liquid gradually and stir until smooth. (May need to use a whisk). Return to heat and stir until boiling, stir for approx. 1 minute. Remove from heat add flavourings and use as required. The sauce may continue to thicken and may need to be thinned out with extra water/milk mixture. Pre-heat oven to approx. 180øC. Lightly grease the lasagne dish and add one layer of pasta sheets, a thin layer of tomato pasta sauce, a thin layer of cooked vegetables, a thin layer of white sauce. Repeat these steps again finishing with a layer of pasta sheets. Top this with a thin layer of tomato pasta sauce. Place in oven and heat through.