Description
The key to this vegan mushroom lasagna is the rich white pesto sauce. It's layered with tofu ricotta, spinach, sauteed mushrooms, lasagne sheets and a little sprinkle of nutmeg. This is comfort food at its best. Perfect for a chilly winter evening.
Ingredients
Units
Scale
- 600 g closed cup mushrooms
- 1 tbsp olive oil
- 1/2 –1 tsp maple syrup
- 6 tbsp vegan butter (or olive oil)
- 5 tbsp all-purpose flour
- 2 cups oat milk
- 1/4 cup nutritional yeast
- 2 cups hot water + 1 veggie stock cube
- 5 garlic cloves (grated)
- 1 tsp fresh thyme leaves
- 1 tsp chilli flakes (or to taste)
- salt + black pepper (to taste)
- 1–1/2 tsp ground nutmeg
- 6–9 tbsp vegan basil pesto
- 2–3 handfuls of fresh spinach
- 100 g vegan cheese (grated, around 1 cup )
- half box of lasagne sheets
Tofu Ricotta
- 396 g tofu block (pressed and most of the excess water removed)
- 1/3 cup nutritional yeast
- 4 tbsp apple cider vinegar (or lemon juice)
- 3 garlic cloves
- 1/4 tsp mustard powder
- 1 tsp onion powder
- 1 tsp salt (or to taste)
- 1/4 tsp black pepper
Instructions
- Blend Tofu ricotta: Add into a food processor or blender, and blend until combined and once the texture resembles ricotta. Set aside until needed.
- Pre-heat oven to 200°C/392°F
- Sautee Sauteed mushrooms: Slice up the mushrooms, and then chop half of the 'unpretty' ones into little chunks. Heat 1/2 tbsp oil in a pot, add half of the mushrooms, salt and black pepper. Cook over high heat for 5-6 minutes or until the mushrooms take on some colour and the water has evaporated. Transfer into a bowl, and repeat with the second batch of mushrooms. Once all the mushrooms are sauteed and in a bowl, drizzle with maple syrup and mix. Set aside until needed.
- Cook White sauce: In the same pot, add vegan butter, grated garlic, thyme leaves and chilli flakes. Cook over medium heat until the butter has melted and is fragrant. Add in the flour, cook for 1 minute, while continuously mixing. Add in the oat milk slowly, and continuously mix. Once the mixture looks thick, add in the veggie broth and nutritional yeast. Mix, then bring to a boil. Bring back to a simmer and simmer for 10 minutes. Remove from heat and mix in vegan cheese.
- Bake Assembly: Add a little of the white sauce to the bottom of a baking dish. Layer with lasagne sheets, white sauce, 3-4 tbsp tofu ricotta,1-2 tbsp vegan pesto, mushrooms, then roughly tear up 1 handful of spinach, a little more white sauce and a pinch of nutmeg. Repeat 3-4 more times, or until you have no white sauce and tofu ricotta left. Be sure to reserve some of the mushrooms for the top layer. On the top layer of white sauce, add the reserved sauteed mushrooms. Bake for 45-60 minutes or until the top is golden and the lasagne sheets are cooked.
- Rest Resting: Allow lasagna to rest for at least 20 minutes after it's cooked. This will ensure the lasagna will hold up once sliced and served. Sprinkle with a few more thyme leaves and chilli flakes. Enjoy!
Notes
The lasagne sheets: to help create structure, for one of the layers, place the lasagne sheets landscape, and then the next layer place them at a portrait angle.
Baking: if you’re worried about the sauce over spilling, place a baking sheet under to catch anything that may leak.
Resting: allowing the lasagna to rest before serving is crucial! If you skip this step, yes the lasagna will taste the same, but it will also ruin the layers and be more likely to fall apart.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Cuisine: American, Italian
Nutrition
- Calories: 400