Wild Mushroom Lasagne
- 3 tsp Knorr Mushroom & Italian Herbs Seasoning
- 900 g mixed mushrooms sliced
- 1 medium onion sliced
- 1 garlic clove chopped
- 2 tbsp olive oil
- 2 tbsp fresh flat parsley chopped
- 250 g lasagne sheets
- 1 l dairy-free milk
- 50 g vegan butter
- 50 g plain flour
- a pinch of ground nutmeg
- 75 g grated vegan cheese
Pre-heat the oven to 170°C. Heat the oil in a pan and cook the onion and garlic together for 5 minutes.
Add the mushrooms and fry for 5 minutes, season with Knorr Mushroom & Italian Herbs Seasoning then fold in the chopped parsley and remove from the heat.
In another pan, melt the vegan butter and add the flour, stirring until combined. Whisk in the dairy-free milk in stages and cook for 10 minutes. Season with nutmug then pour half the sauce into the mushroom mix and stir.
Spoon a layer of the mushroom mix into an oven dish then top with lasagne sheets alternating in layers. Then, finish with a layer of white sauce and grated vegan parmesan cheese. Scatter mushrooms on top (optional)
Bake for 30 minutes or until golden.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||691.16 kcal|
|Protein (g)||19.86 g|
|Sugar (g)||12.27 g|
|Fat (g)||34.38 g|
|Fibre (g)||5.03 g|
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