Vegan Lasagna with Mushrooms
8 servings
150 minutes
Vegan lasagna with mushrooms is a true culinary masterpiece where traditional Italian flavors intertwine with a modern approach to nutrition. A thick tomato-lentil sauce with aromatic forest mushrooms creates a rich taste that perfectly complements the delicate layers of fresh pasta. The almond milk-based white sauce gives the lasagna a creamy texture, while the crispy topping and spicy herbs complete its appetizing appearance. This dish is not only delicious but also nutritious, filling the body with plant proteins and beneficial micronutrients. Perfect for a cozy family dinner or special occasion, showcasing that vegan cuisine can be both healthy and incredibly tasty.
1
Place the white mushrooms in a small bowl and pour boiling water over them.
- Dried porcini mushrooms: 20 g
2
Chop the onion, 2 cloves of garlic, carrot, and celery coarsely. Remove the rosemary leaves from the stems and chop them.
- Red onion: 2 heads
- Garlic: 6 cloves
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Fresh rosemary: 2 sprigs
3
Place a thick-walled pot over medium-low heat with 1 tablespoon of oil. Add chopped vegetables, chili flakes, and bay leaf, and cook for 15 minutes or until golden and tender, stirring regularly.
- Olive oil: 75 ml
- Chili pepper flakes: 1 teaspoon
- Bay leaf: 2 pieces
4
Chop the soaked white mushrooms finely and add them to the pot. Strain the soaking liquid from the white mushrooms. Add it and the wine to the vegetables, then increase the heat and let them simmer for 1-2 minutes.
- Dried porcini mushrooms: 20 g
- Red dry wine: 100 ml
5
Add lentils (with liquid) and tomatoes, as well as 1 cup of cold water. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the mixture thickens and becomes tasty.
- Canned lentils: 400 g
- Pelati tomatoes: 400 g
6
To make pasta, pour flour into a large bowl, make a well in the center and gradually add 200 ml of warm water while mixing with a fork. When the dough becomes too tough to knead, knead it by hand and shape 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.
- Durum wheat flour: 400 g
7
To make the white sauce, heat a large deep skillet over medium heat with 4 tablespoons of oil. Add flour and mix well, then gradually add almond milk while stirring continuously. Leave until bubbles form for 5 minutes or until thickened.
- Olive oil: 75 ml
- Wheat flour: 4 tablespoons
- Almond milk: 800 ml
8
Meanwhile, place a large non-stick skillet over high heat. Chop the mushrooms and sauté them dry for 3-5 minutes or until they brown and take on a nutty color. Peel and finely chop the remaining garlic.
- Forest mushroom mix: 750 g
- Garlic: 6 cloves
9
Add 1 tablespoon of olive oil to the pan with mushrooms, then add garlic. Sprinkle with thyme leaves and cook for another 2 minutes, then remove from heat.
- Olive oil: 75 ml
- Fresh thyme: 15 g
10
Put a third of the prepared mushrooms in a blender with white sauce and blend until smooth. Taste and season to your liking.
11
Cut 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), trying to make the pieces long. Place on a floured surface.
12
Preheat the oven to 180 degrees (gas mark 4).
13
Line a 30 cm diameter heatproof dish with a large piece of baking paper.
14
Line the bottom with pasta sheets until fully covered, leaving the edges of the dough hanging over the edge of the mold.
15
Layer lentil sauce, then white sauce, sprinkle mushrooms, and a couple of pasta sheets. Repeat until all ingredients are used, leaving some white sauce for the top layer and mushrooms for sprinkling. Place the pasta sheets hanging over the edge of the dish on top of the lasagna.
16
Add the remaining sauce and mushrooms, then sprinkle with breadcrumbs, crumble the tofu, and top with sage leaves. Drizzle with a small amount of extra virgin olive oil.
- Breadcrumbs: 100 g
- Firm tofu: 70 g
- Fresh sage: 15 g
- Extra virgin olive oil: to taste
17
Bake in the lower part of the oven for 50 minutes to 1 hour until golden brown. Let stand for 15-20 minutes, then serve.