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MUSHROOM LASAGNA

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A good vegan lasagna is hard to come by. But i think I’ve found one of the best, if I may say so.
It’s creamy, rich, flavourful, comforting and oh so satisfying to eat. The tastiest vegan lasagna I’ve tried so far!


MUSHROOM LASAGNA (VEGAN + GF) RECIPE
A delicious, comforting lasagna that is both vegan and gluten-free!


IlNGREDIENTS
MUSHROOM BOLOGNESE
  • 1 tbsp olive oil
  • 1 white onion diced
  • 4 garlic cloves minced
  • 1 small carrot grated
  • 400 g button mushrooms thinly sliced
  • 2 tbsp tomato puree
  • 1 tbsp balsamic vinegar
  • 2 tbsp mixed Italian dried herbs Basil, oregano, thyme
  • 400 g chopped tomatoes
  • 240 ml vegetable stock
  • 1 tbsp cornflour mixed with 2 tbsp cold water
FOR THE LASAGNA
  • 12 gluten-free lasagna sheets
  • 1 tin Sacla' free-from Besciamella white sauce
  • Optional vegan cheese , grated
INSTRUCTIONS
BOLOGNESE SAUCE
  • Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
  • Add the mushrooms and tomato puree. Mix to combine.
  • Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
  • Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
MAKE THE LASAGNA
  • Preheat oven to 200C / 350f.
  • Pre-cook lasagna sheets, according to packet's instructions.
  • Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
  • Add a layer of lasagna sheets.
  • Smooth 2 tbsp white sauce on top.
  • Then top with more bolognese. Repeat until the last layer of lasagna sheets.
  • Top with the remainder of the bolognese sauce. Then smooth the rest of the white sauce on top. Add some grated vegan cheese, if desired.
  • Bake 20 mins.