Recipes / Little Meals

Mushroom Lasagne

Ingredients

BOLOGNESE SAUCE

1 tbsp olive oil

28 (approximately 750g) mushrooms

1 onion, finely diced

2 cloves garlic, finely diced

handful fresh parsley, chopped

handful fresh basil, chopped

75 g (3 cups) spinach, chopped

800 g (5 cups) fresh tomatoes, diced or 800 g
(3 cups) tinned diced tomatoes

equates to six large fresh tomatoes

salt and pepper to taste

 

WHITE SAUCE

1 small cauliflower head (approximately 500 g),
cut into florets and steamed

400 ml (1 ½ cups) coconut milk

2 tbsp nutritional yeast

2 tsp garlic powder

60 ml (¼ cup) vegetable stock*

salt and pepper

 

TO ASSEMBLE

250 g lasagne sheets

125 g (1 cup) cheddar cheese, grated**

 

 

 

Method

BOLOGNESE SAUCE

Preheat oven to 180 degrees

 

Clean mushrooms with a damp paper towel. In batches of 8 - 10 mushrooms (approximately 250 g), pulse for a few seconds in a food processor until a minced beef-like consistency is achieved.

 

(Alternatively finely dice the mushrooms by hand.) Set aside.

 

In a large pan heat the olive oil then sauté the onions and garlic for 4 - 5 minutes until soft.

 

Add the fresh herbs and spinach. Stir to combine and allow to cook for 2 - 3 minutes.

 

Add mushrooms and cook for 5 - 6 minutes until mushrooms have reduced in size.

 

Pour in the tomatoes, stir to combine then bring to the boil. Reduce heat and allow to simmer for
5 - 6 minutes.

 

Taste and season with salt and pepper as required. Set aside.

 

 

WHITE SAUCE

Gently heat the coconut milk in a saucepan then stir in the garlic powder and nutritional yeast.

 

Transfer mixture along with the cauliflower into a blender and blend until smooth. Add vegetable stock if the white sauce appears too thick.

 

Taste and season with salt and pepper as required.

Set aside.

 

 

TO ASSEMBLE

To construct lasagne, in a lightly greased baking dish, layer Bolognese sauce, white sauce and lasagne sheets (making sure the lasagne sheets are totally covered).

 

Repeat layers, finishing with white sauce. Sprinkle over cheddar cheese.

 

Bake in the oven for 30 - 35 minutes until golden brown and bubbling.

 

 

 

Notes

*Coconut milk may vary in thickness. If of a thicker consistency, some or all of the stock may be required to thin the sauce.

 

**Use vegan cheese for a vegan lasagne, omit for dairy free.