Hearty gluten free vegetarian lasagne

Pasta

• 150 g lupin flour (see Tips)
• 70 g gluten free cornflour, plus extra for dusting
• 1 ½ tsp xanthan gum
• 1 pinch ground nutmeg
• 1 tsp salt
• 2 eggs
• 60 g water

Vegetable sauce

• 2 celery stalks, cut into pieces
• 2 - 3 carrots (approx. 190 g), cut into pieces
• 3 garlic cloves
• 1 brown onion (approx. 120 g), cut into halves
• 4 - 5 sprigs fresh flat-leaf parsley, leaves only
• 20 g olive oil
• 200 g button mushrooms, cut into slices
• 2 tsp dried mixed herbs
• ½ tsp ground nutmeg
• 2 tsp Vegetable stock paste (see Tips)
• 120 g dry red wine
• 400 g canned whole tomatoes
• 1 tbsp tomato paste
• 2 tsp raw sugar
• 1 tsp salt
• 2 tbsp gluten free cornflour
• 3 tbsp water

Cheese sauce

• 60 g Parmesan cheese, cut into pieces (3 cm)
• 100 g mozzarella cheese, cut into pieces
• 100 g unsalted butter
• 80 g gluten free flour mix (see Tips)
• 600 g full cream milk
• 1 pinch ground nutmeg
• ½ tsp Dijon mustard (gluten free)
• ½ tsp salt
• 1 pinch ground black pepper

Assembly

• unsalted butter, for greasing
• 1 tbsp pine nuts (optional)