Serves 6 - 8 Supplement ordinary mushrooms with chestnut, chanterelle, portobello, oyster, porcini or shiitake mushrooms to make this lasagne a taste sensation.

Serves 6 – 8
Supplement ordinary mushrooms with chestnut, chanterelle, portobello, oyster, porcini or shiitake mushrooms to make this lasagne a taste sensation.

Ingredients

  • 225 g (8 oz) lasagne
  • 100 g (3 1/2 oz) dairy-free “Parmesan” (see recipe for this)
  • 2 tbsp olive oil
  • 1 large red onion, sliced
  • 3 cloves of garlic, crushed
  • 500 g (1 lb 2 oz) mixed fresh mushrooms, sliced
  • 2 small leeks, white part only, chopped
  • 2 tsp dried thyme
  • 125 ml (4 fl oz) dry white wine
  • 1 tbsp tamari
  • sea salt and black pepper
  • triple quality of bechamel sauce (see recipe for this)
  • 3 tbsp nutritional yeast

Directions

  1. For the pasta, cook lasagne according to package instructions.
  2. If using a no-cook variety, blanch in boiling water for 2 minutes.
  3. Drain and lay out on a tea towel or greaseproof paper.
  4. Meanwhile, heat the olive oil in a saucepan, then add the onion and cook over medium-high heat for 5 – 7 minutes until the onion is soft.
  5. Add the garlic, mushrooms, leeks and thyme and cook over low heat until the mushrooms are tender.
  6. Increase the heat, add the wine, allow to bubble for 2 minutes, then remove from the heat.
  7. Stir in the tamari and salt and pepper to taste.
  8. Make the bechamel sauce, then stir in the nutritional yeast.
  9. To assemble the lasagne, pour bechamel sauce over the bottom of a dish to form a thin layer, over with a layer of pasta, coat with 1/3 of the bechamel sauce, followed by half the mushrooms, sprinkle with a 1/3 of the “Parmesan”; repeat, finishing with a generous coating of “Parmesan”.
  10. Preheat oven to 175’C (350’F / 4 Gas)
  11. Cook for 30 minutes, then increase the heat to 200’C (400’F / 7 Gas) and continue to cook until golden brown.

Variations

Vegan Lasagne with “Cheese

  • Prepare the basic recipe, adding 225 g (8 oz) grated non-dairy “cheese” to the bechamel sauce.

Creamy Mushroom and Fennel Lasagne

  • Prepare the basic recipe, adding 2 sliced fennel bulbs, blanched for 5 minutes, with the mushrooms.

Gluten-Free Mushroom Spelt Lasagne

  • Prepare the basic recipe, using spelt lasagne in place of the wheat-based lasagne noodles

Lasagne Bolognese

  • Prepare the base recipe, using bolognese sauce in place of the mushroom filling
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