Mushroom Lasagna (Vegan + GF)


Mushroom bolognese
1 tbsp olive oil
1 white onion, diced
4 garlic cloves, minced
1 small carrot, grated
400g button mushrooms, thinly sliced
2 tbsp tomato puree
1 tbsp balsamic vinegar
2 tbsp mixed Italian dried herbs (Basil, oregano, thyme)
400g chopped tomatoes
240ml 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


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.

Original Recipes visit: Mushroom Lasagna (Vegan + GF) @

Leave a Comment