VEGAN WILD MUSHROOM LASAGNA
An vegan Wild Mushroom Lasagna with an range of wild mushrooms layered with a creamy bechamel sauce plus leeks that are jewel-green. Soy-free recipe, A vegan. Could be nut-free.
Lasagna is the best comfort food, I'm in paradise and as soon as it includes a creamy sauce and yummy mushrooms. With this recipe, I used a mixture of mushrooms: shiitake, cremini, portobello and porcini. It's possible to use 1 type of mushroom, or a different mix, no one is likely to confuse youpersonally, along with your lasagna's going to be fantastic.
Prep Time
20 mins
Cook Time
1 hr
Overall Time
An vegan Wild Mushroom Lasagna comes with an range of wild mushrooms layered with a creamy bechamel sauce plus leeks that are jewel-green. Soy-free recipe, A vegan. Could be nut-free.
Ingredients
- 9 sheets of oven-ready lasagna
- 6 cloves
- 1 teaspoon dry oregano
- 3 sliced crimini cups, or portobello mushrooms or some mixture of both
- 2 leeks, chopped and cleaned of grit
- 2 tablespoon extra virgin olive oil
- 3 cups cashew milk Almond milk could be fine, or utilize soy or rice or berry milk for variations
- 1/2 tsp nutmeg
- 14 ounce mozzarella shreds
Directions
- Preheat the oven
- Heat 1 tablespoon of oil. Add the garlic as it starts to turn golden, add the oregano and the mushrooms. Saute, stirring often, until the mushrooms begin to brown for five minutes. Drain the mushrooms that are reconstituted and increase the skillet.
- Keep on cooking just another five minutes or are tender. Switch the heat off and put aside.
- Create the bechamel. In a saucepan, heat the oil. Add the garlic and the shallot. Season with pepper and salt and cook until the shallots begin to turn translucent.
- Gradually, stir with a whisk until you've got smooth sauce to beat out any lumps of bread. Add the mushroom sauce. Add salt, check seasoning and add nutmeg if necessary, and ground black pepper.
- Allow the sauce. Switch the heat off. Reserve 1 1/2 cups of the sauce and then add the leek and mushroom mixture and the remainder of it and stir well.
- Layer lasagna noodles side by side. I used, three noodles fitted side by side.
- Pour of the lasagna noodles. Sprinkle on one-third of this vegan mozzarella
- Organize three noodles on top and layer on all leeks and those mushrooms and the mozzarella. Repeat one more time, and then finish off by layering mozzarella and leeks, mushrooms, along with the ham parmesan.
- Cover the lasagna pan with tinfoil and bake. After 45 minutes, then take the foil off and allow the lasagna cook another 15 minutes.
- Before serving garnish with parsley.
Nutrition info doesn't consist of vegan parmesan.