Creamy Mushroom Lasagna
This comforting vegan mushroom lasagna is incredibly rich, creamy, and satisfying. Featuring sliced mushrooms in a flavorful bolognese sauce and layers of gluten-free lasagna sheets with a creamy vegan bechamel, it's a dish the whole family can enjoy.
Instructions
- 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.
Nutrition Facts
Per portion