Vegan Mushroom Lasagna
Pasta and Pizza | Italian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
21
🍽️ Servings
8
Description
Vegan Mushroom Lasagna
Ingredients
- Dried Chinese mushrooms - 0.7 oz
- Spanish onions - 2 heads
- Garlic - 6 cloves
- Carrot - 2 pieces
- Celery stalk - 2 pieces
- Fresh Rose Hips - 2 sprigs
- Olive Oil - 2 fl oz
- Chili Flakes - 1 teaspoon
- Bay leaf - 2 pieces
- Rosé Dry Wine - 3 fl oz
- Canned Mushroom Soup - 14.1 oz
- Baking Tomatoes - 14.1 oz
- Fresh Mushrooms - 26.5 oz
- Thyme - 0.5 oz
- Herbed Tofu - 2.5 oz
- Chopped Sage Leaves - 0.5 oz
- Olive Oil - to taste
- Durum wheat - 14.1 oz
- Wheat Flour - 4 tablespoons
- Almond - 27 fl oz
- Breadcrumbs - 3.5 oz
Step by Step guide
Step 1
Place the dried porcini mushrooms in a small bowl and cover with boiling water.
Step 2
Chop the onion, 2 cloves of garlic, carrot, and celery coarsely. Remove the leaves from the rosemary sprigs and chop them.
Step 3
Heat a heavy-bottomed pot over medium-low heat with 1 tablespoon of oil. Add the chopped vegetables, chili flakes, and bay leaves, and cook for 15 minutes or until golden and softened, stirring regularly.
Step 4
Finely chop the soaked porcini mushrooms and add them to the pot. Strain the soaking liquid from the porcini mushrooms. Add it along with the wine to the vegetables, then increase the heat and let it simmer for 1–2 minutes.
Step 5
Add the lentils (with their liquid) and tomatoes, along with 1 cup of cold water. Bring to a boil, then reduce the heat to low and simmer for 1 hour or until the mixture thickens and becomes flavorful.
Step 6
To make the pasta, place the flour in a large bowl, make a well in the center, and gradually add 200 ml of warm water, mixing with a fork. When the dough becomes too stiff to mix, knead it by hand and form it into a ball. Knead on a floured surface for 5 minutes or until smooth, then cover with plastic wrap and let it rest until ready to roll out.
Step 7
To prepare the white sauce, heat a large deep skillet over medium heat with 4 tablespoons of oil. Add the flour and mix well, then gradually add the almond milk, stirring continuously. Let it cook until bubbles form for about 5 minutes or until thickened.
Step 8
Meanwhile, place a large non-stick skillet over high heat. Chop the mushrooms and sauté them dry for 3–5 minutes or until browned and nutty. Peel and finely chop the remaining garlic.
Step 9
Add 1 tablespoon of olive oil to the skillet with the mushrooms, then add the garlic. Sprinkle with thyme leaves and cook for another 2 minutes, then remove from heat.
Step 10
Place one-third of the cooked mushrooms in a blender with the white sauce and blend until smooth. Taste and season as needed.
Step 11
Divide the pasta dough into six pieces. Flatten each piece by hand and roll it out to a thickness of 2 mm using a pasta machine (or rolling pin), aiming for long sheets. Lay them on a floured surface.
Step 12
Preheat the oven to 356°F (gas mark 4).
Step 13
Line a 30 cm diameter baking dish with a large piece of parchment paper.
Step 14
Layer the bottom with sheets of pasta until fully covered, allowing the edges to hang over the sides of the dish.
Step 15
Spread a layer of lentil sauce, then white sauce, a sprinkle of mushrooms, and a couple of sheets of pasta. Repeat until all ingredients are used, leaving some white sauce for the final layer and mushrooms for topping. Fold the overhanging pasta sheets over the lasagna.
Step 16
Add the remaining sauce and mushrooms, then sprinkle with breadcrumbs, crumble the tofu, and top with sage leaves. Drizzle with a little extra virgin olive oil.
Step 17
Bake in the lower part of the oven for 50 minutes to 1 hour until golden brown. Let it sit for 15–20 minutes, then serve.
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