Vegan mushroom lasagna

• 250 g fresh egg-free durum wheat lasagna sheets
• 800 g Mutti Polpa Finely Chopped Tomatoes
• 800 g mixed fresh mushrooms (e.g., king oyster, champignon, shiitake, etc.)
• 3 spoons extra vergine olive oil
• t.t. salt
• 2 cloves garlic

For the Vegan Béchamel:

• 1 l unsweetened soy milk
• 60 g all-purpose flour
• 60 g extra vergine olive oil
• t.t. nutmeg, salt, pepper

Method

1. Clean the mushrooms thoroughly using a clean cloth (avoid rinsing them with water).
2. Slice and chop them into bite-sized pieces.
3. Heat the olive oil in a large pan, then add the unpeeled garlic cloves and let them brown for a couple of minutes to infuse the oil.
4. Add the mushrooms and cook, stirring occasionally, until all their water has evaporated.
5. Once the mushrooms are dry, add the Mutti Finely Chopped Tomatoes. Simmer the sauce over low heat for 10-15 minutes.
6. When the sauce is ready, season it with salt.
7. For the Vegan Béchamel: In a saucepan, combine the flour and olive oil. Heat while stirring continuously with a whisk.
8. Once the mixture begins to bubble, slowly add the soy milk, whisking constantly. Bring to a boil and cook until the sauce thickens (about 5 minutes).
9. Season with nutmeg, salt, and pepper. Let it cool completely before assembling the lasagna.
10. Now you can assemble the lasagna. Start by spreading a thin layer of béchamel on the bottom of the baking dish, then layer as follows: lasagna sheet, mushroom sauce, and béchamel. Repeat this process until you have five layers.
11. Bake in a preheated static oven at 180°C (350°F) for 30-35 minutes.
12. Once done, let the lasagna cool for about 10 minutes before serving.