Mushroom lasagne

AuthorJen Booker
RatingDifficultyIntermediate

This takes some effort but is really yummy!
Use the parmesan as well if you've got a batch!
Recipe by Sue Quinn

Yields4 Servings
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

 40 g Dried porcini mushrooms
 400 g Lasagne sheets
 3 tbsp Vegan spread
 800 g Mixed fresh mushrooms - chopped
 2 Garlic cloves
 Squeeze of lemon juice
 2 tbsp Chopped tarragon
 Salt & pepper
 200 ml Cashew cream diluted with vegan white wine
 3 tbsp Nutritional yeast
 For sauce
 750 ml Unsweetened plant milk
 75 g Spread
 50 g Plain four
 1 pinch nutmeg
 White pepper

1

Cover the dried mushrooms in boiling water for 20 mins

2

Drain & reserve liquid

3

Chop & set aside

4

Meanwhile pour boiling water over the lasagne sheets and soak for 2 mins (be careful to separate carefully or do individually)

5

Dry on kitchen roll

6

Heat spread in a frying pan & add the fresh mushrooms, the porcini & garlic.

7

Cook until mushrooms are soft and releasing juices.

8

Add lemon juice, 3 tbsp porcini juice, tarragon & salt & pepper.

9

Set aside (there should be a couple of tbsp liquid left in the pan)

10

Make the bechamel

11

Bring the milk to the boil.

12

Stir spread & flour together in a pan over a medium heat.

13

Remove from the heat and add the milk stirring constantly.

14

Return to the heat and add nutmeg and seasoning.

15

Stir until correct consistency.

16

Heat oven to 180 degrees.

17

Poor 1/4 bechamel into a ovenproof dish.

18

Add layer of lasagne.

19

Spread over half of mushrooms and sprinkle with yeast.

20

Spread over half of cashew cream.

21

Repeat until finished and top with nutritional yeast.

22

Bake for 30 - 40 mins.

CategoryCuisine

Ingredients

 40 g Dried porcini mushrooms
 400 g Lasagne sheets
 3 tbsp Vegan spread
 800 g Mixed fresh mushrooms - chopped
 2 Garlic cloves
 Squeeze of lemon juice
 2 tbsp Chopped tarragon
 Salt & pepper
 200 ml Cashew cream diluted with vegan white wine
 3 tbsp Nutritional yeast
 For sauce
 750 ml Unsweetened plant milk
 75 g Spread
 50 g Plain four
 1 pinch nutmeg
 White pepper

Directions

1

Cover the dried mushrooms in boiling water for 20 mins

2

Drain & reserve liquid

3

Chop & set aside

4

Meanwhile pour boiling water over the lasagne sheets and soak for 2 mins (be careful to separate carefully or do individually)

5

Dry on kitchen roll

6

Heat spread in a frying pan & add the fresh mushrooms, the porcini & garlic.

7

Cook until mushrooms are soft and releasing juices.

8

Add lemon juice, 3 tbsp porcini juice, tarragon & salt & pepper.

9

Set aside (there should be a couple of tbsp liquid left in the pan)

10

Make the bechamel

11

Bring the milk to the boil.

12

Stir spread & flour together in a pan over a medium heat.

13

Remove from the heat and add the milk stirring constantly.

14

Return to the heat and add nutmeg and seasoning.

15

Stir until correct consistency.

16

Heat oven to 180 degrees.

17

Poor 1/4 bechamel into a ovenproof dish.

18

Add layer of lasagne.

19

Spread over half of mushrooms and sprinkle with yeast.

20

Spread over half of cashew cream.

21

Repeat until finished and top with nutritional yeast.

22

Bake for 30 - 40 mins.

Mushroom lasagne

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