MUSHROOM LASAGNA

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!

Looks the recipe below :

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

INGREDIENTS
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

MAKE THE 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.

Recipe Adapted : MUSHROOM LASAGNA (VEGAN + GF) @ wallflowerkitchen