Mushroom Lasagna (Vegan + GF)

A delicious, comforting lasagna that is both vegan and gluten-free! 

Mushroom Lasagna (Vegan + GF)

Ingredients
Mushroom bolognese
  1. 1 tbsp olive oil
  2. 1 white onion, diced
  3. 4 garlic cloves, minced
  4. 1 small carrot, grated
  5. 400 g button mushrooms, thinly sliced
  6. 2 tbsp tomato puree
  7. 1 tbsp balsamic vinegar
  8. 2 tbsp mixed Italian dried herbs, Basil, oregano, thyme
  9. 400 g chopped tomatoes
  10. 240 ml vegetable stock
  11. 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.