Mushroom Lasagne by Wallflower Kitchen


Free from


For the 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 Lasagne

  • 12 gluten-free Lasagne sheets
  • 1 jar Sacla’ Free From White Sauce for Lasagne
  • Vegan cheese, grated (optional)


  1. Heat olive oil in a pan. Add the onions, garlic, grated carrot, salt and pepper and sauté for a few minutes, until softened.
  2. Add the mushrooms and tomato purée. 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 ten minutes until reduced and thickened.
  5. Preheat oven to 200°C / Gas mark 6.
  6. Pre-cook Lasagne sheets, if required on packet's instructions.
  7. Add a small amount of Bolognese Sauce to the bottom of the pan, enough to coat the bottom.
  8. Add a layer of Lasagne sheets.
  9. Smooth two tablespoons of white sauce on top.
  10. Then top with more Bolognese sauce. Repeat until you're left with the last layer of Lasagne sheets.
  11. 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.
  12. Bake for approximately twenty minutes until golden on top.
  13. Leave to cool slightly before slicing into portions.
Serves: 6Cooking time: Share recipeReview this recipe


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