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

1. Heat olìve oìl ìn a pan. Add the onìons, garlìc, grated carrot, salt and pepper and saute for a few mìnutes, untìl softened.
2. Add the mushrooms and tomato puree. Mìx to combìne.
3. Add the vìnegar, herbs, chopped tomatoes and vegetable stock. Brìng to a boìl then reduce to a sìmmer.
4. Add the cornflour mìxture and sìmmer for approxìmately 10 mìnutes untìl reduced and thìckened.

MAKE THE LASAGNA

1. Preheat oven to 200C / 350f.
2. Pre-cook lasagna sheets, accordìng to packet's ìnstructìons.
3. Add a small amount of sauce to the bottom of the pan, enough to coat the bottom.
4. Add a layer of lasagna sheets.
5. Smooth 2 tbsp whìte sauce on top.
6. Then top wìth more bolognese. Repeat untìl the last layer of lasagna sheets.
7. 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.
8. Bake 20 mìns.

Recipe Adapted From wallflowerkitchen.com