Cheesy, meatless but undoubtful one of the best lasagna you'll eat!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 230 °C.
Wash, pat dry and roughly chop the mushrooms.Put the mushrooms into a food processor, in few batches, and pulse each batch until finely chopped (or chop everything by hand).
Transfer chopped mushrooms in a large bowl with 3 tablespoons of olive oil. Season with salt and pepper and gently toss them.
Prepare the baking sheet with parchment paper and spread the mushrooms. Place in the oven and bake for 30 minutes near the top of the oven, stirring three times during baking to bake evenly. Set aside. Reduce the oven temperature to 200°C.
Peel the garlic cloves, onion, and carrot. Place everything in the food processor and pulse until finely chopped. Wash and pat dry the herbs then roughly chop it.
Place a large pan over medium heat and add 60 ml of oil. Once hot, add the onion mixture and fry stirring occasionally, until soft and golden.
Add tomatoes and tomato paste to the pan and season with salt and pepper. Cook for about 5 minutes then add roasted mushrooms stir well.
Pour in veggie stock, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
In a medium bowl, combine both cheeses and the chopped herbs.
To assemble the lasagna, first spread the sauce on the bottom of the ovenproof dish, then top with the cheese mixture, followed by a layer of lasagna sheets. Repeat these layers in that order, and finish with a final layer of sauce and cheese.
Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and place in the oven. Bake for 15 minutes. Remove the foil, increase the temperature to 220°C and bake for another 10 minutes. In the end turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp.
Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle with the remaining herbs.
Preparing In The Kitchen
Preheat the oven to 230 °C.
Wash, pat dry and roughly chop the mushrooms.Put the mushrooms into a food processor, in few batches, and pulse each batch until finely chopped (or chop everything by hand).
Transfer chopped mushrooms in a large bowl with 3 tablespoons of olive oil. Season with salt and pepper and gently toss them.
Prepare the baking sheet with parchment paper and spread the mushrooms. Place in the oven and bake for 30 minutes near the top of the oven, stirring three times during baking to bake evenly. Set aside. Reduce the oven temperature to 200°C.
Peel the garlic cloves, onion, and carrot. Place everything in the food processor and pulse until finely chopped. Wash and pat dry the herbs then roughly chop it.
Place a large pan over medium heat and add 60 ml of oil. Once hot, add the onion mixture and fry stirring occasionally, until soft and golden.
Add tomatoes and tomato paste to the pan and season with salt and pepper. Cook for about 5 minutes then add roasted mushrooms stir well.
Pour in veggie stock, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml of the cream and simmer for another 2 minutes, then remove from the heat.
In a medium bowl, combine both cheeses and the chopped herbs.
To assemble the lasagna, first spread the sauce on the bottom of the ovenproof dish, then top with the cheese mixture, followed by a layer of lasagna sheets. Repeat these layers in that order, and finish with a final layer of sauce and cheese.
Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and place in the oven. Bake for 15 minutes. Remove the foil, increase the temperature to 220°C and bake for another 10 minutes. In the end turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp.
Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle with the remaining herbs.
