vegan skillet lasagna

This wild mushroom vegan skillet lasagna recipe is gluten-free, packed with decadent, rich flavours, uses minimal equipment, and you don’t even have to make a bechamel. I don’t tend to…

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the boiling water to a medium bowl, crumble in the stock cube and add the dried mushrooms. Mix briefly and set to one side.

Step 2

Preheat the oven to 200C/390F and place a large oven-proof frying pan on the hob at medium heat.

Step 3

Add the black pepper along with two tablespoons of olive oil to the pan. Bloom the pepper for 30 seconds. Add the salt, chopped onion, celery and carrot and saute until the onions are translucent (2-3mins). Add the garlic and saute for another minute.

Step 4

Add the remaining olive oil and one-third of the mushrooms to the pan. At first, it will seem like too many mushrooms, but they cook down quickly. Once one batch of mushrooms has cooked down, add the next.

Step 5

Continue to cook the mushrooms, stirring occasionally, until any excess liquid has evaporated, 10mins approx.

Step 6

Use a slotted spoon to remove the dried mushrooms from the stock, roughly chop and add to the pan.

Step 7

Add the stock, tomato paste, tinned tomatoes and 100ml of vegan cream. Stir well and simmer for 10mins.

Step 8

In the same bowl, you used to rehydrate the wild mushrooms combine the remaining vegan cream, parsley, basil and cheese.

Step 9

Roughly break up the lasagna sheets and nestle them into the sauce. Top the lasagna with the herby cheese mix and cook in the oven for 20-30mins (the pasta is cooked when you can send a sharp knife easily through the centre).

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