Mushroom-Spinach Lasagne – Vegan + Gluten-free

Ingredients for the filling

40 g Bolognese and Lasagne Sauce Mix
40 g Creamy Root Vegetable Sauce Mix
500g mushroom - sliced
300g spinach - chopped
1 onion – chopped
5 cloves of garlic – crushed
1 carrot - grated
1 tbs coconut oil
400ml water
Packet of Lasagne pasta - preferred
Cheese – vegan substitute
Salad mix

Ingredients for the extra sauce mix
20g Bolognese and Lasagne Sauce Mix
20g Creamy Root Vegetable Sauce Mix
200ml water

Method

Step 1
Heat the coconut oil in a large frying pan over medium heat.

Step 2
Add onion, garlic and carrot for 5 minutes or until soft.

Step 3
Add the sliced mushroom and chopped spinach and cook it until soft.

Step 4
Meanwhile, in a medium bowl combine 40g Bolognese and Lasagne Sauce Mix with 40g
Creamy Root Vegetable Sauce Mix and add 400ml water.

Step 5
Pour the sauce mixture over the vegetable filling and bring it up to boil.
Set aside.

Step 6
Preheat the oven to 180C.

Step 7
In a medium bowl for the extra sauce combine 20g Bolognese and Lasagne Sauce Mix with
20g Creamy Root Vegetable Sauce Mix and add 200ml water.
Set aside.

Step 8
In an oven proof lasagne dish pour half of the extra sauce mixture to cover the bottom of
the dish.
Put a layer of lasagne over it.
Add a portion of the filling mixture to cover the lasagne.
Repeat this ending with the lasagne on top.
Add the shredded cheese on the top lasagne and cover it with the remaining extra sauce.

Step 9
Bake for 40 minutes or until golden brown.

Step 10
Serve with your favourite salad mix.

YUM ~ ENJOY!