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Vegan Bean and Mushroom Lasagne

Serves 2

Make this on the day, or in advance for a comforting supper. This recipe is ideal for two people but could be doubled to make two lasagnes (we put one in the deep freeze to eat another day) or cooked in a larger dish to serve 4 -6 people.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • 125g FREEE Maize and Rice Lasagne
  • 1 onion
  • 1 celery stalk
  • 1 garlic clove
  • 1 red chilli
  • 4 tbsp olive oil
  • 200g kidney beans (cooked or tinned)
  • 200g tomatoes (fresh or tinned)
  • 1 tbsp tomato puree
  • 1 tsp dried basil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp fresh basil or parsley
  • MUSHROOM SAUCE
  • 200g brown mushrooms
  • 1 tsp coconut oil
  • 400ml vegan milk
  • 2 tbsp FREEE Cornflour
  • salt and pepper
  1. Finely chop the onion, celery, garlic and chilli into a large frying pan, add three teaspoons of oil and cook over medium heat for 3 minutes.
  2. Slightly crush the cooked kidney beans and tip them into the pan.
  3. Chop the tomato and add it to the pan with tomato puree, basil and season with salt and pepper.
  4. Cover the pan and cook gently for at least 20 minutes.

Mushroom Sauce

  1. Dice the mushrooms into a saucepan, add the oil and cook over a medium heat until softened.
  2. Measure the vegan milk into a jug then pour it into the saucepan leaving 100ml in the jug.
  3. Using a stick blender whizz the milk and mushrooms into a soup.
  4. Heat the milk in a saucepan over a medium heat.
  5. Just before it comes to the boil, remove the pan from the heat.
  6. Add the cornflour to the reserved milk in the jug and stir to make a smooth paste.
  7. Pour some of the hot liquid into the jug, stir and pour everything back into the pan.
  8. Cook over a medium heat, stir as the sauce bubbles and thickens.
  9. Remove the pan from the heat and season with salt and pepper.

To Make the Lasagne

  1. Pre-heat the oven.
  2. Put the remaining spoon of oil into a 2lt/4pt oven dish, rubbing it around the base and sides.
  3. Divide the dry pasta into three piles, one for each layer. Lay one third of the pasta in the base of the dish.
  4. Put half the bean sauce onto the pasta roughly spreading it out.
  5. Spoon a third of the mushroom sauce on top.
  6. Cover with the second layer of dry pasta, followed by the remaining bean sauce.
  7. Add the third layer of pasta.
  8. Pour on the remaining mushroom sauce, making sure all of the pasta is covered.
  9. Bake for 60 minutes.
  10. Allow to stand for 10 minutes.
  11. Sprinkle fresh basil or parsley over the top before serving.

Equipment

Frying pan, saucepan, stick blender and 2lt/4pt oven dish

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

60 minutes

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Ingredients

Change Quantities:
  • 125g FREEE Maize and Rice Lasagne
  • 1 onion
  • 1 celery stalk
  • 1 garlic clove
  • 1 red chilli
  • 4 tbsp olive oil
  • 200g kidney beans (cooked or tinned)
  • 200g tomatoes (fresh or tinned)
  • 1 tbsp tomato puree
  • 1 tsp dried basil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp fresh basil or parsley
  • MUSHROOM SAUCE
  • 200g brown mushrooms
  • 1 tsp coconut oil
  • 400ml vegan milk
  • 2 tbsp FREEE Cornflour
  • salt and pepper

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