Lasagne with vegan sausage and mushrooms
Autumn recipe for sausage lasagne
Servings: 5 servings
Const: low
Ingredients
- 250 g brown mushrooms
- 250 g vegan sausage (or vegan mince)
- 500 ml vegan béchamel
- 200 g eggless lasagne sheets
- as needed Grated vegan cheese
- as needed Olive oil
Instructions
- In a non-stick pan with oil, brown an onion, a chopped veg sausage and mushrooms. Add salt and pepper to taste.
- Turn on the oven at 200°C (400°F) static function
- Sprinkle the bottom of a baking dish (25x15 cm) with olive oil to prevent the lasagna from sticking.
- Also put 1 tablespoon of béchamel sauce on the bottom of the dish.
- Then start making your lasagna in layers in this order : Lasagna sheets - Béchamel sauce - mushrooms and sausage - grated veg cheese - a drizzle of oil. Then start over with the next layer until you reach the end.
- On the surface of your lasagna put béchamel sauce, sausage and mushrooms, veg cheese and olive oil in smaller quantities than the layers.
- Put at least 200/300ml of water in the corners to prevent it from drying out in the oven.
- Bake for 45min/1h. Leave to rest for 5-10min once removed from the oven and serve!