This hearty, delicious meal is one of my ultimate comfort foods. Spinach and mushrooms star against a backdrop of cheesy, tomatoey goodness.
2 cans of tinned tomatoes.
2 small punnets of mushrooms.
2 packets of gluten free lasagne pasta sheets.
1 bag of fresh spinach.
3 fresh tomatoes
Gluten free flour
1 block Vegan cheese (I used cheddar style).
You will need a deep enough baking tray – around 3″ deep.
Oil the inside of your baking tray.
Cover base of tray with pasta sheets.
Layer 1: Spread 1 can tinned tomatoes with a spoon over the pasta sheets and then add sliced mushrooms to cover the tomatoes. Add a pinch of salt and black pepper.
Layer 2: Cover your first layer with pasta sheets and in a bowl mix 1 cup of oat milk with 3 table spoons of flour, and add a pinch of salt and black pepper. Spread the spinach leaves over the pasta sheets, before pouring oat milk mix over the top covering the spinach. Grate half of your cheese and sprinkle over the oat milk sauce layer.
Layer 3: Cover your second layer with pasta sheets and then repeat steps from layer 1.
Layer 4: Top layer, cover your 3rd layer with pasta sheets. Grate second half of your cheese block and sprinkle over the top of pasta sheets. Slice your tomatoes and put them on the cheese to cover the top of lasagne. Drizzle olive oil over the top of tomatoes add a pinch of salt and black pepper.
Cover with foil or tray lid and bake for 40 minutes at 220° C. Then, uncover and bake for a further 15 minutes.
Serve on its own or with a side salad. Perfect for your weekly meal prep for taking to work!