Vegan Lasagna

with Mushrooms and Vegan Mozzarella
What's more comforting than lasagna? Enjoy our delicious vegan version with mushrooms and vegan cheese!
239 Reviews
Cals 651 · Prot 22 · Carbs 91 · Fat 26
Vegan
Try Hello Chef Now
45 min
Vegan Lasagna with Mushrooms and Vegan Mozzarella
What's more comforting than lasagna? Enjoy our delicious vegan version with mushrooms and vegan cheese!
239 Reviews
Cals 651 · Prot 22 · Carbs 91 · Fat 26
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Bechamel
Salted vegan butter
20 Grams
Plain flour 10*11*
20 Grams
Almond milk 2*
240 ML
Dijon mustard 13*
6 Grams
Nutritional yeast
4 Grams
Vegan mozzarella
50 Grams
Lasagna
Brown onion
1 Piece
Carrot
1 Piece
Garlic cloves
1 Piece
Chestnut mushrooms
250 Grams
Walnuts 2*
30 Grams
Olive oil
1 Tbsp
Salt
1 Tsp
Tomato paste
50 Grams
Tomato passata
200 Grams
Black pepper
1 Tsp
Vegetable stock cube
1 Piece
Brown sugar
5 Grams
Water
200 ML
Lasagna sheets 5*10*
6 Piece
Fresh basil
15 Grams

Allergens

*10 Wheat, *11 Gluten, *2 Tree Nuts, *13 Mustard, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion. Peel and finely chop (or grate!) the carrot and garlic. Roughly chop the mushrooms. Finely chop the walnuts.
Fry

2 Fry

Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the onioncarrot, garlic and mushrooms with a pinch of salt and fry for 5 min until soft. 
Simmer

3 Simmer

Add the tomato pastetomato passatapepperstock cube, sugar, walnuts and measured water. Simmer for 5 min. 
Béchamel

4 Béchamel

Meanwhile, heat another pan over a medium heat. Add the vegan butter. Once melted, add the flour and cook, stirring, for 1 min or until a paste has formed. Gradually whisk in the almond milk and cook for 3- 5 min or until thickened. Add the Dijon mustard and nutritional yeast. Season with salt and pepper.
Bake

5 Bake

Pour half of the vegetable and mushroom mixture over the bottom of an oven-proof dish. Top with half of the lasagna sheets. Repeat. Cover with the bechamel and top with the vegan mozzarella. Bake for 25-30 min or until the pasta is cooked (see pro tip!).
Serve

6 Serve

Allow the lasagna to cool for 5 min before serving. Tear the fresh basil over the top. 
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