Vegan Lasagna with Mushrooms
This vegan lasagna with mushrooms recipe will be loved even by the pickiest eaters! It's the perfect, healthy, vegan comfort food!
Ingredients
- 12 lasagna sheets I used lasagna sheets that don't need to be boiled first
- 1 kg button mushrooms
- 1 carrot
- 2 onions
- 1 red bell pepper
- ½ cup breadcrumbs
- ground pepper to taste
- salt to taste
- 2 tsp thyme
- 1 tbsp olive oil
- Sauce:
- 400 g peeled tomatoes canned
- basil fresh or dry, to taste
- salt and pepper to taste
Instructions
- Grind the carrot, mushrooms, onions and pepper using your food processor.
- Put the mixture in a large bowl and add breadcrumbs, thyme, sea salt and pepper.
- Heat oil in a large pan. Add mixture and sauté for 5 minutes.
- Preheat oven to 375° F (180c).
- Put some parchment paper on the bottom of the tray to avoid sticking and using any extra oil.
- Assemble the lasagna. Lay down one layer of noodles. Use a spatula to spread 1/2 of the mushroom mixture. Lay down a second layer of noodles. Spread rest of mixture. Lay down last layer of noodles. Pour the tomato sauce on top.
- Cover casserole with some aluminum foil or wet parchment paper. It will cook faster.
- Bake for about 40 minutes.
- Remove from oven and let sit for about 10 minutes.
- Add peeled tomatoes and basil in your food processor and blend. Pour sauce on top of lasagna.