1 medium onion, finely diced
1 medium carrot, peeled and grated
4 garlic cloves, finely diced
1 stem celery, finely diced
800 grams passata
500 grams portobello mushrooms, roughly chopped
large bunch kale, stems removed and roughly sliced
500 grams ricotta cheese
large handful fresh basil leaves
250 grams gluten free lasagne sheets
2 cups grated mozzarella cheese
sea salt and cracked black pepper
olive oil for sauteing
Heat a genereous glug of olive oil in a large sauté pan over a medium heat. Add the onion, galic, carrot and celery.
Cook gently, without browning, for 8–10 minutes until the onion is translucent. Add the passata, mushrooms and kale. Bring to a boil and then simmer for 15 minutes.
Combine the ricotta and herbs. Season generously.
Preheat oven to 180 degrees celsius. Place a big spoonful of tomato sauce on the bottom of your lasagna dish.
Place lasagne sheets over the top to create a layer. Spread half the ricotta mixture over the layer – I find a wide knife makes this simple. Top with another layer of pasta. Spoon half the tomato and vegetable sauce on this layer. Top with pasta.
Spread the remaining ricotta on top. Layer with pasta and top with the rest of the tomato sauce. Sprinkle with the mozzarella cheese and place in the oven to bake for 45 minutes.
Let the lasagne sit for 5-10 minutes before cutting and serving. Serve with a green salad. Leftover lasagne will be last up to 3 days in an airtight container in the fridge.