Mushroom Lasagna

Dinner Recipes Mushrooms

This looks absolutely amazing!! I made it following the recipe & just loved it. I was just cooking for myself. This dinner recipes mushrooms left me plenty to freeze for another day!

Ingredients

For mushroom Bolognese

1 tbsp balsamic vinegar

2 tbsp mixed Italian dried herbs, Basil, oregano, thyme

1 tbsp olive oil

1 white onion, diced

400 g chopped tomatoes

240 ml vegetable stock

1 tbsp cornflour, mixed with 2 tbsp cold water

4 garlic cloves, minced

1 small carrot, grated

400 g button mushrooms, thinly sliced

2 tbsp tomato puree

To make the lasagna

1 tin Sacla' free-from Besciamella white sauce

12 gluten-free lasagna sheets

Optional vegan cheese, , grated

Instructions

How to make the bolognese sauce

1. First heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a couple of mins, till softened.
2. Then add the mushrooms and tomato puree. Mix to mix.
3. Continue to add the vinegar, herbs, chopped tomatoes and vegetable inventory. Bring to a boil then scale back to a simmer.
4. Add the cornflour aggregate and simmer for roughly 10 mins till decreased and thickened.

How to make the lasagna

1. First preheat oven to 200C / 350f.
2. Pre-cook lasagna sheets, in line with packet's directions.
3. Continue to add a small quantity of sauce to the ground of the pan, sufficient to coat the ground.
4. Add a layer of lasagna sheets.
5. Smooth 2 tbsp white sauce on best.
6. Then best with extra bolognese. Repeat till the remaining layer of lasagna sheets.
7. Top with the rest of the bolognese sauce. Then easy the remainder of the white sauce on best. Add some grated vegan cheese, if desired.
8. Bake 20 minutes for the last.
9. Serve immadietly or you can freeze for another day!

Addapted from tasteofhome

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