Mushroom Lasagna (Vegan + GF

• Produce

  • 400 g Button mushrooms
  • 1 Carrot, small
  • 4 Garlic cloves
  • 2 tbsp Italian dried herbs, mixed
  • 400 g Tomatoes
  • 1 White onion

• Canned Goods

  • 2 tbsp Tomato puree
  • 240 ml Vegetable stock

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tin Sacla free-from besciamella white sauce

• Pasta & Grains

  • 12 Lasagna sheets, gluten-free

• Baking & Spices

  • 1 tbsp Cornflour mixed with

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • (Optional vegan cheese, grated

Found on wallflowerkitchen.com

Description

Ingredients

• 1 tbsp olive oil
• 1 white onion, diced
• 4 garlic cloves, minced
• 1 small carrot, grated
• 400g button mushrooms, thinly sliced
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp mixed Italian dried herbs (Basil, oregano, thyme)
• 400g chopped tomatoes
• 240ml vegetable stock
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 12 gluten-free lasagna sheets
• 1 tin Sacla free-from Besciamella white sauce
• (Optional) vegan cheese, grated

Directions

• 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.
• Preheat oven to 200C / 350f.
• Pre-cook lasagna sheets, according to packets 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.