• Preheat oven to 200 degrees Celsius (392 degrees Farenheit)
• Prepare bechamel sauce first and set aside

Gluten Free Bechamel Sauce for plant based lasagna

• Over medium heat, melt plant based spread
• Add gluten free flour and stir through, until it has combined with the spread
• Add in 250ml of plant based milk and stir through well. Rid clumps by stirring consistently.
• Repeat this step twice more until all milk has been used.
• During the third time the milk has been added, stir through nutmeg and salt.
• Once bechamel sauce has a thick and creamy consistency, it’s ready.

Gluten free vegan lasagna

• In a mixing bowl, combine mushroom, onion, olive oil, basil, tomato past, tomato, salt & pepper. Mix well together.
• Prepare baking tray(s) by spraying with oil (I used 2 x 22cm baking trays)
• Layer on a tablespoon of the mushroom mixture on the bottom of the tray(s) this helps the lasagna to not stick to the bottom
• Line with gluten free pasta sheet to create first layer
• Layer bachemal sauce
• Layer mushroom mixture
• Sprinkle layer of plant based cheese (evenly spread)
• Repeat layering until baking dish reaches just under the top
• Coat top layer with bachemal sauce and sprinkle with plant based cheese
• Cover with foil
• Place in middle of oven and bake for approx 50minutes
• Lasagna is cooked once you can piece a fork through, once this is done, remove foil cover and brown top layer using grill function for approx 4-5 minutes or until brown
• Serve with a garden salad