INGREDIENTS
400 g
Button mushrooms
1
Carrot, small
4
Garlic cloves
2 tbsp
Italian dried herbs, mixed
400 g
Tomatoes
1
White onion
2 tbsp
Tomato puree
240 milliliters
Vegetable stock
1 tbsp
Balsamic vinegar
1
tin Sacla' free-from besciamella white sauce
12
Lasagna sheets, gluten-free
1 tbsp
Cornflour
1 tbsp
Olive oil
1
Optional vegan cheese, grated