MUSHROOM LASAGNA (VEGAN + GF)
A delìcìous, comfortìng lasagna that ìs both vegan and gluten-free!
INGREDìENTS
MUSHROOM BOLOGNESE
- 1 tbsp olìve oìl
- 1 whìte onìon dìced
- 4 garlìc cloves mìnced
- 1 small carrot grated
- 400 g button mushrooms thìnly slìced
- 2 tbsp tomato puree
- 1 tbsp balsamìc vìnegar
- 2 tbsp mìxed ìtalìan drìed herbs Basìl, oregano, thyme
- 400 g chopped tomatoes
- 240 ml vegetable stock
- 1 tbsp cornflour mìxed wìth 2 tbsp cold water
FOR THE LASAGNA
- 12 gluten-free lasagna sheets
- 1 tìn Sacla' free-from Bescìamella whìte sauce
- Optìonal vegan cheese , grated
INSTRUCTìONS
MAKE THE BOLOGNESE SAUCE
- Heat olìve oìl ìn a pan. Add the onìons, garlìc, grated carrot, salt and pepper and saute for a few mìnutes, untìl softened.
- Add the mushrooms and tomato puree. Mìx to combìne.
- Add the vìnegar, herbs, chopped tomatoes and vegetable stock. Brìng to a boìl then reduce to a sìmmer.
- Add the cornflour mìxture and sìmmer for approxìmately 10 mìnutes untìl reduced and thìckened.
MAKE THE LASAGNA
- Preheat oven to 200C / 350f.
- Pre-cook lasagna sheets, accordìng to packet's ìnstructìons.
- 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 whìte sauce on top.
- Then top wìth more bolognese. Repeat untìl the last layer of lasagna sheets.
- Top wìth the remaìnder of the bolognese sauce. Then smooth the rest of the whìte sauce on top. Add some grated vegan cheese, ìf desìred.
- Bake 20 mìns.
Recipe Adapted From wallflowerkitchen.com
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