Name: Creamy Mushroom Lasagna
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 null white onion (diced); 4 clove garlic (minced); 1 null carrot (small, grated); 400 g button mushrooms (thinly sliced); 2 tbsp tomato puree; 1 tbsp balsamic (vinegar); 2 tbsp mixed italian herbs ((Basil, oregano, thyme)); 1 tin chopped tomatoes; 240 ml vegetable stock; 1 tbsp cornflour; 2 tbsp water (cold); 12 null gluten free lasagna sheets; 1 tin vegan bechamel (free-from white sauce); null null vegan cheese (Optional, grated)

Instructions

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1

Heat olive oil (1 tbsp) in a pan. Add the onion (1 white), garlic (4 clove), carrot (1 small), salt and pepper. Sauté for a few minutes until softened.
2

Add the button mushrooms (400 g) and tomato puree (2 tbsp). Mix to combine.
3

Stir in balsamic (1 tbsp), mixed italian herbs (2 tbsp), chopped tomatoes (1 tin) and vegetable stock (240 ml). Bring to a boil, then reduce to a simmer.
4

Add the cornflour (1 tbsp) mixed with water (2 tbsp) and simmer for approximately 10 minutes until the sauce is reduced and thickened. This is your bolognese sauce.
5

Preheat oven to 200°C (350°F).
6

Pre-cook the free lasagna sheets (12 gluten) according to package instructions.
7

Spread a small amount of the bolognese sauce on the bottom of a baking dish to coat it.
8

Place a layer of [gluten free lasagna sheets] over the bolognese sauce.
9

Smooth vegan bechamel (2 tbsp) over the lasagna sheets.
10

Top with more bolognese sauce. Repeat layering until the last layer of [gluten free lasagna sheets] is placed.
11

Cover the top layer of [gluten free lasagna sheets] with the remaining bolognese sauce, then smooth the rest of the [vegan bechamel] on top. Sprinkle with optional [vegan cheese], if desired.
12

Bake for 20 minutes until golden and bubbly.