Tuesday, March 19, 2019

Mushroom Lasagna

This is the best vegetarian lasagna that I have tasted. Creamy and tasty. The mushrooms replace the meat and it tastes as good as the meat lasagna, trust me.

  • 1 onion (diced)
  • 3 cloves of garlic (minced)
  • 400 grams (15 oz) mushrooms
  • 3 carrots (grated)
  • 1 cup tomato puree
  • some dry persley
  • some dry oregano
  • salt and pepper to taste
  • 100g (1 cup) vegetarian cheese, grated
  • 1/2 cup cashews
  • 3 tablespoons nutritional yeast
  • some garlic powder
For the bechamel sauce:
  • 3 tablespoons vegetarian butter
  • 4 tablespoons flour
  • 500 ml (2 and 1/2 cup almond milk)
  • 1 cup water
And 12-14 lasagna sheets

Heat some oil in a pan and fry the diced onion for a couple of minutes. Add the grated carrots and the mushrooms (sliced in small pieces). Fry everything until the water from the mushrooms has evaporated. 
Add the tomato puree and all the spices and fry for one more minute.

For the bechamel sauce
Heat the butter in a pan and add the flour. Pour the milk and water gradually so there are no lumps. When the sauce has the desired thickness take it away from the heat. 

Oil the baking pan and cover the bottom with one layer of the lasagna.
Cover the lasagna with bechamel sauce and spread one half of the mushroom mixture. Then cover it with one more layer of lasagna sheets and cover them with bechamel sauce. Spread the other half of the mushroom mixture over the lasagna. Finish with one more layer of lasagna sheets and cover them with the reamaining bechamel sauce.

Cover the lasagna with the grated cheese. Place some foil over the pan and put it in the oven.
Bake at 180C (350F) for about 25 minutes. 10 minutes before it is baked you take out the foil.

While it is baked you can make some vegetarian parmesan cheese.
Put the cashews, nutritional yeast and garlic powder in a food processor. Blend well.
After the lasagna is baked sprinkle the parmesan cheese over it.

Serve warm!

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