lasagne with creamy garlic sauce



  • 9 egg free lasagne sheets
  • 400 grams tomato cubes
  • 150 grams tomato puree
  • 2 tablespoons Italian dried herbs
  • 6 large mushrooms
  • 3 thee spoons garlic powder
  • 1 garlic clove
  • 150 ml vegan cooking cream
  • 3 hands spinach
  • 6 tablespoons bread crumbs
  •  3 large carrots


  • chop up the garlic and carrots
  • saute the carrots and garlic in a large frying pan
  • chop up the spinach and mushrooms, and add to the frying pan
  • preheat the oven at 200 °c
  • add the tomato cubes, herbs and tomato puree to the frying pan
  • add the cream and garlic powder to a sauce pan and whisk until slightly thickened
  • add 3 tablespoons to the bottom of the oven dish, then start layering the lasagne. first sauce then sheets and repeat
  • add the garlic cream to the top of the lasagne and spread the last bread crumbs over the top
  • bake in the oven for 25 minutes or until golden brown
  • enjoy!

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