| Posted by My Super Nanny



Meet Selena Lowe...

When Selena realised she was intolerant to gluten and lactose, she decided to do something positive about it. And so, 1Food was born; the ultimate go-to blog for foodies with intolerances.

Her roasted vegetable lasagne she has kindly shared with us is gluten and lactose free - she guarantees there'll be leftovers, but with a dish this tasty, we're not so sure...😋

We're hoping there's another spot for us at your ideal dinner table Selena - Massimo Bottura, Gordon Ramsay and Nigella Lawson all in the same place? Now that's a combo. 



1Food is the ultimate hub for anyone dealing with food intolerances.  Tell us a little bit about your story and how 1Food came about.

I haven’t always lived with a food intolerance (or two), I grew up on a dairy farm where fresh milk straight from the dairy was what went on cereal and weekend baking was the norm. A few years ago I started to find that food didn’t like me, as much as I love it. Eventually it was determined that my body could no longer tolerate gluten or lactose. At that point in time it was nothing like it is now, there was no aisle in any supermarket dedicated to gluten-free or lactose free products. I went back to basics, no baking, vegetables, fruits and protein for some time and I was feeling great. Flash forward a couple of years, I moved from Tasmania to Victoria and had a couple of months off work to settle in. That was when I started messing around in the kitchen again, adapting Mum and Grandma’s recipes to a gluten and dairy free alternative. Essentially, it was all about re-creating the flavours that I’d grown up with. In 2015 I decided to start 1Food and share the recipes I’ve been creating so that other people with food intolerances can enjoy all the foods they could once eat, or have never had the opportunity of trying. 1Food meant bringing everyone together as one, with food to suit everyone and every occasion.  


Coffee or tea? 

Coffee, very strong, a drop of milk (my colleagues call it a cup of mud).


What’s your idea of a perfect day?

When I’m not at work, I’m at work - coffee, news, latest recipe uploads, brainstorming new recipe tests and then getting straight into the kitchen. Unfortunately I’m one of those people who can’t sit still.


If you could fly to anywhere in the world tomorrow, where would it be?

Greece, but not just for the islands and the scenery. One of my husband’s friends still has their childhood home in Greece, a 20 minute walk from springs and where the road closes on Thursdays and the locals hold their market with the freshest fish, vegetables and fruits.


What is your favourite, nutrient rich food? 

I’m torn between broccoli and cauliflower, they’re so quick to prepare, super easy to hide and can literally be made into anything (think, broccoli burgers, cauliflower rice, roasted cauliflower, cauliflower pizza crust, a zesty broccoli soup… the list is endless)


Ryan Gosling or Chris Hemsworth?

If I have to choose, Hemsworth.


If you could invite any 3 people to a dinner party, who would you invite and why?

Massimo Bottura, I am completely in awe of how far he has come – opening a restaurant that took traditional Italian food to the next level in an era that wasn’t ready for change, and succeeding, is absolutely incredible. 

Gordon Ramsay, because he seems to understand the business behind the food – I don’t see him as just a critic.

Nigella Lawson, because who wouldn’t want to have Massimo, Gordon and Nigella at the one table?


Describe your day on a plate.

Breakfast – coffee, sometimes a smoothie/bowl and if it’s a Sunday I go all out with a big brunch – my fav is spicy baked eggs in capsicum

Morning tea – roasted nut mix 

Lunch – typically any leftovers or homemade gluten and dairy free bread, toasted with a slather of dip

Dinner – I plan a week’s worth of meals ahead so I know what I’m cooking each night, whether it’s going to double as a recipe test or if it needs to be prepped ahead if I’m going to be late, the week varies between a vegetarian dish, protein rich and whether I have time to create something restaurant worthy. An example of a dinner plan goes something like this:


Monday: Asparagus, bacon & hazelnut risotto

Tuesday: Satay & spice skewers; corn salsa 

Wednesday: Summer BBQ rolls; slow cooked pork, nectarine, lettuce, beetroot, cucumber & carrot. Served with soured chilli sauce 

Thursday: Barramundi, chilli, caper salsa verde & heirloom tomato salad

Friday: Grilled Chicken; pesto & roasted root vegetable


What’s on the cards for you and 1Food this year?

We’re in the process of compiling a recipe book and the possibility of making 1Food into a mobile app – stay tuned! 


Roasted Vegetable Lasagne

By Selena Lowe, Founder of 1Food


Easy, make ahead… family friendly, lunchbox friendly (nut free), leftovers galore, freezer friendly – Perfect for big families, this is one big dish of deliciousness and with the exception of a large family, you can make this recipe on the weekend and reap the rewards for the next week!

Or just double it… after all, it’s loaded with yummy vegies!


PREP:  approx. 60                   COOK:  50-60               SERVING:  12

3 large sweet potatoes

2 large eggplant

3 large red capsicum

2 large zucchini

2 large red onions

1 tbsp. extra virgin olive oil

salt and pepper, to season

2 boxes GLUTEN FREE San Remo GF pasta sheets

500g baby spinach leaves

250g Tofutti

2 tbsp. basil oil

700ml passata or approx. 3 c. homemade reduced chunky tomatoes

2tbsp. Nuttelex

1 c. gluten free plain flour

3 ½ c. unsweetened almond milk + extra for thinning

1 c. grated vegan bio cheese or lactose free (for those only lactose intolerant)



Slice the vegetables and roast in a preheated oven until tender, approximately 30 minutes at 200C.

Mix the basil oil and tomatoes/passata in a bowl and season with salt and pepper.

Melt the nuttelex on the stove and whisk in the flour. Gradually add the milk until you have a thick, smooth sauce that coats the back of a spoon. If the mixture thickens too fast, continue to thin out with extra milk and whisk in well to avoid lumping.

Add the Tofutti and melt through, adding more milk if necessary to thin the mixture.

Remove from the heat and reserve 1 ½ cups of the mixture.

Roughly chop the spinach and stir through the bulk of the mixture, set aside.

Spoon a thin layer of tomato mix over the base of a large, lightly greased lasagne dish. Layer the base of the baking dish with lasagne sheets.

In single layers, layer sweet potato, eggplant, capsicum and zucchini, avoid overlapping.

Add a layer of lasagne sheets.

Spoon some spinach mixture over the lasagne sheets and spread.

Layer more vegetables to your preference, as per the first layer.

Spoon a thin layer of tomato mixture over the vegetables and spread.

Add a layer of lasagne sheets.

Repeat with the remaining spinach mixture, vegetables and tomato mixture.

Place the final layer of lasagne sheets over the vegetables.

Pour the reserved bechamel over the lasagne sheets.

Sprinkle with grated cheese (according to intolerance) and season with salt and pepper.

Bake, in preheated oven for 50-60 minutes at 180C.

Once cooked, allow to cool before cutting into squares.


With love,

My Super Nanny.

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