A good vegan lasagna is hard to come by. Bút gúys… I think I’ve foúnd one of the best, if I may say so.
It’s creamy, rich, flavoúrfúl, comforting and oh so satisfying to eat. The tastiest vegan lasagna I’ve tried so far!
I tested this dish oút on my meat-eating friend who absolútely loved it and even asked for seconds, so this is definitely a dish the whole family can enjoy, regardless of their diet.
A delicioús, comforting lasagna that is both vegan and glúten-free!
Also Try Our Recipe : Vegan Tuscan Rigatoni
INGREDIENTS
MúSHROOM BOLOGNESE
- 1 tbsp olive oil
- 1 white onion diced
- 4 garlic cloves minced
- 1 small carrot grated
- 400 g bútton múshrooms thinly sliced
- 2 tbsp tomato púree
- 1 tbsp balsamic vinegar
- 2 tbsp mixed Italian dried herbs Basil, oregano, thyme
- 400 g chopped tomatoes
- 240 ml vegetable stock
- 1 tbsp cornfloúr mixed with 2 tbsp cold water
FOR THE LASAGNA
- 12 glúten-free lasagna sheets
- 1 tin Sacla' free-from Besciamella white saúce
- Optional vegan cheese , grated
INSTRúCTIONS
MAKE THE BOLOGNESE SAúCE
- Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and saúte for a few minútes, úntil softened.
- Add the múshrooms and tomato púree. Mix to combine.
- Add the vinegar, herbs, chopped tomatoes and vegetable stock. Bring to a boil then redúce to a simmer.
- Add the cornfloúr mixtúre and simmer for approximately 10 minútes úntil redúced and thickened.
MAKE THE LASAGNA
- Preheat oven to 200C / 350f.
- Pre-cook lasagna sheets, according to packet's instrúctions.
- Add a small amoúnt of saúce to the bottom of the pan, enoúgh to coat the bottom.
- Add a layer of lasagna sheets.
- Smooth 2 tbsp white saúce on top.
- Then top with more bolognese. Repeat úntil the last layer of lasagna sheets.
- Top with the remainder of the bolognese saúce. Then smooth the rest of the white saúce on top. Add some grated vegan cheese, if desired.
- Bake 20 mins.
For more detail : bit.ly/2EsjN4U
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1 Comments
This was stolen from WallflowerKitchen.com
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