Ingredients:

• Lasagna sheets – 6 (Boiled al dente)

• Oyster mushrooms – 250 g (Dhingri), chopped

• Onion – 1 medium (Pyaz), chopped

• Garlic – 2 cloves, minced (Lehsun)

• Olive oil – 3 tbsp (Jaitoon ka tel)

• Tomato puree – 1 cup (Tamatar ka ras)

• Italian herbs – 1 tsp (Oregano, Basil)

• White sauce – 1 cup (Made with milk/butter/flour; vegan: almond milk + vegan butter + flour)

• Mozzarella & parmesan cheese – 1 cup (Vegan cheese for vegan option)

• Salt, pepper – to taste

Method:

• Heat oil, sauté onion and garlic. Add mushrooms, cook until golden.

• Add tomato puree, herbs, salt, and pepper. Simmer for 10 mins → Mushroom Marinara Sauce.

• Prepare the white sauce (butter, flour, and milk; vegan option available with almond milk).

• In a baking dish, layer: lasagna sheet → mushroom marinara → white sauce → cheese. Repeat.

• Top with cheese. Bake at 200°C for 25–30 mins until bubbly and golden. Serve hot with garlic bread.

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