Vegan mushroom lasagna

Method

• 1

  Clean the mushrooms thoroughly using a clean cloth (avoid rinsing them with water).

• 2

  Slice and chop them into bite-sized pieces.

• 3

  Heat the olive oil in a large pan, then add the unpeeled garlic cloves and let them brown for a couple of minutes to infuse the oil.

• 4

  Add the mushrooms and cook, stirring occasionally, until all their water has evaporated.

• 5

  Once the mushrooms are dry, add the Mutti Finely Chopped Tomatoes. Simmer the sauce over low heat for 10-15 minutes.

• 6

  When the sauce is ready, season it with salt.

• 7

  For the Vegan Béchamel: In a saucepan, combine the flour and olive oil. Heat while stirring continuously with a whisk.

• 8

  Once the mixture begins to bubble, slowly add the soy milk, whisking constantly. Bring to a boil and cook until the sauce thickens (about 5 minutes).

• 9

  Season with nutmeg, salt, and pepper. Let it cool completely before assembling the lasagna.

• 10

  Now you can assemble the lasagna. Start by spreading a thin layer of béchamel on the bottom of the baking dish, then layer as follows: lasagna sheet, mushroom sauce, and béchamel. Repeat this process until you have five layers.

• 11

  Bake in a preheated static oven at 180°C (350°F) for 30-35 minutes.

• 12

  Once done, let the lasagna cool for about 10 minutes before serving.