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MUSHROOM LASAGNA (VEGAN + GF) #vegan #mushroom

MUSHROOM LASAGNA (VEGAN + GF) #vegan #mushroom

A decent vegetarian lasagna is rare. However, folks… I think I've discovered a standout amongst the best, in the event that I may state so.It's smooth, rich, flavourful, ameliorating and quite fulfilling to eat. The most delectable vegetarian lasagna I've attempted up until now!

Cut mushrooms are utilized instead of meat and I utilize Sacla's new free-from bechamel sauce to include the rich component. Vegetarian cheddar or dietary yeast is absolutely discretionary – I've attempted it both with and without and BOTH are delightful.

I tried this hand out on my meat-eating companion who completely adored it and even requested seconds, so this is certainly a dish the entire family can appreciate, paying little mind to their eating routine.

MUSHROOM LASAGNA (VEGAN + GF) #vegan #mushroom

Also try our recipe : SPINACH MUSHROOM AND FETA CRUSTLESS QUICHE #vegetarian #mushroom

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
  1. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saute for a few minutes, until softened.
  2. Add the mushrooms and tomato puree. Mix to combine.
  3. Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then reduce to a simmer.
  4. Add the cornflour mixture and simmer for approximately 10 minutes until reduced and thickened.
MAKE THE LASAGNA
  1. Preheat oven to 200C / 350f.
  2. Pre-cook lasagna sheets, according to packet's instructions.
  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 white sauce on top.
  6. Then top with more bolognese. Repeat until the last layer of lasagna sheets.
  7. 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.
  8. Bake 20 mins.
Source : bit.ly/2EsjN4U

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