Lasagna with Wild Mushroom Sauce
A spin on the Italian classic with creamy mushroom sauce and a medley of vegetable layers!
To make the mushroom sauce
Heat the oil in a large skillet (frying pan). Add the onion and stir-fry over medium heat for 4-5 minutes, until transparent and golden brown.
Stir in the mushrooms, parsley, rosemary, and tomatoes. Simmer over medium-low heat for 20 minutes, until well cooked and soft. Set aside.
To make the filling
Combine the parsley, basil, and spinach leaves in a food processor and pulse until minced. Add the tofu, cheese, and rice or almond milk. Add the nutmeg and season with salt and freshly ground black/white pepper to taste. Mix well and set aside.
Chop the mixed vegetables, combine them in a large bowl, and set aside.
Cook the lasagna sheets according to the instructions on the packet, drain, and pat them dry. Using your fingers or a brush, add a little bit of olive oil on the top of each lasagna sheet and set aside.
To make the lasagna
Preheat the oven to 190°C/400°F/Gas mark 6. Grease a 10 x 13-inch (28 x 14-cm) ovenproof dish with olive oil. Spoon a fine layer of mushroom sauce on the bottom; cover it with a layer of lasagna sheet.
Add a third of the vegetables and cover with a third of the mushroom sauce, sprinkle a third of the vegan cheddar cheese, cover with another layer of lasagna sheet and so on, until the lasagna is complete, finishing with the remaining third of cheese.
Cover the dish with aluminium foil and bake for 30 minutes. Remove the aluminium foil and bake another 5 minutes, until the sauce starts to bubble.
Let the lasagna cool for 10 minutes before serving.
Recipe courtesy of Phaidon
Taken from Vegan: The Cookbook by Jean-Christian Jury, published by Phaidon, priced £29.95 in hardback
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