Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
Heat a large pan over a medium heat with a drizzle of oliveoil. Once hot, add the onion, carrot, garlic and mushrooms with a pinch of salt and fry for 5 min until soft.
Add the tomatopaste, tomatopassata, pepper, stockcube, sugar, walnuts and measuredwater. Simmer for 5 min.
Meanwhile, heat another pan over a medium heat. Add the veganbutter. Once melted, add the flour and cook, stirring, for 1 min or until a paste has formed. Gradually whisk in the almondmilk and cook for 3- 5 min or until thickened. Add the Dijon mustard and nutritionalyeast. Season with salt and pepper.
Pour half of the vegetable and mushroom mixture over the bottom of an oven-proof dish. Top with half of the lasagnasheets. Repeat. Cover with the bechamel and top with the veganmozzarella. Bake for 25-30 min or until the pasta is cooked (see pro tip!).
Allow the lasagna to cool for 5 min before serving. Tear the freshbasil over the top.