SERVES: 6–8
INGREDIENTS:
- 8 oz. lasagne noodles
- 1/2 cup dairy-free “Parmesan”
- 2 tbsp. olive oil
- 1 large red onion, sliced
- 3 garlic cloves, crushed
- 1 lb. mixed fresh mushrooms, sliced
- 2 small leeks, white part only, chopped
- 2 tsp. dried thyme
- 1/4 cup dry white wine
- 1 tbsp. tamari
- Sea salt and black pepper
- Béchamel sauce
- 3 tbsp. nutritional yeast
INSTRUCTIONS:
- For the pasta, cook lasagne according to package instructions. If using a no-cook variety, blanch in boiling water for 2 minutes. Drain and lay out on a kitchen towel or parchment paper.
- Meanwhile, heat the olive oil in a saucepan, then add the onion and cook over a medium-high heat for 5–7 minutes until the onion is soft.
- Add the crushed garlic, mushrooms, leeks, and thyme, and cook over a low heat until the mushrooms are tender. Increase the heat, add the wine, allow to bubble for 2 minutes, then remove from the heat.
- Stir in the tamari and salt and pepper to taste. Make the béchamel sauce, then stir in the nutritional yeast.
- To assemble the lasagne, pour béchamel sauce over the bottom of a dish to form a thin layer
- Cover with a layer of pasta, coat with one-third of the béchamel sauce, followed by half the mushrooms.
- Sprinkle with a third of the “Parmesan”.
- Repeat, finishing with a generous coating of “Parmesan”.
- Preheat oven to 350°F.
- Cook for 30 minutes, then increase the heat to 400°F and continue to cook until golden brown, preferably with almost burnt bits around the edges.
VARIATIONS:
VEGAN LASAGNE WITH CHEESE
- Prepare the basic recipe, adding 2 cups grated nondairy “cheese” to the béchamel sauce.
CREAMY MUSHROOM & 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 basic recipe, using bolognese sauce in place of the mushroom filling.
