Vegan mushroom lasagna | Mutti Recipe

Ingredients

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