MUSHROOM LASAGNA (VEGAN + GF)
Sliced mushrooms are used in place of meat and I use Sacla’s new free-from bechamel sauce to add the creamy element. Vegan cheese or nutritional yeast is totally optional – I’ve tried it both with and without and BOTH are delicious.
I tested this dish out on my meat-eating friend who absolutely loved it and even asked for seconds, so this is definitely a dish the whole family can enjoy, regardless of their diet.
MUSHROOM LASAGNA (VEGAN + GF)
PREP TIME: 10 MINUTES COOK TIME: 35 MINUTES TOTAL TIME: 45 MINUTES SERVINGS:
6
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.