8-inch (20-cm) square baking dish Frying pan or cast-iron skillet Mixing bowls Whisk Measuring cups and spoons
A rich and creamy mushroom lasagna with no red sauce—just pure earthy mushrooms and velvety goodness. This dairy-free, gluten-free version is perfect for a cozy winter meal.
Equipment
- 8-inch (20-cm) square baking dish
- Frying pan or cast-iron skillet
- Mixing bowls
- whisk,
- Measuring cups and spoons
Ingredients
- ½ cup 63 g all-purpose flour mixed with ½ cup (135 ml) water (slurry)
- 1 pound 454 g button mushrooms, sliced
- 1 recipe Tofu Ricotta see page 303
- 12 lasagne noodles prepared according to package directions
- 2 cups 470 ml unsweetened soy or other nondairy milk
- 2 tablespoons 28 g nondairy butter
- 2 tablespoons 30 g garlic, minced
- 1 tablespoon 2 g dried basil
- ¼ teaspoon ground black pepper
- Salt to taste
- ¼ cup 30 g nutritional yeast
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a frying pan, melt the butter over medium-high heat.
- Add garlic and mushrooms, sautéing for 5–7 minutes until the mushrooms reduce in size by half.
- Add the milk, yeast, basil, pepper, and salt.
- Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes.
- Slowly stir in the flour slurry to thicken the sauce, then remove from heat.
- Spread a thin layer of mushroom sauce at the bottom of the baking dish.
- Lay 3 lasagne noodles across the bottom, followed by mushroom sauce and ricotta.
- Repeat the layering process, ending with a final layer of sauce and a sprinkle of ricotta.
- Cover and bake for 25 minutes, then uncover and bake for another 15 minutes.
- Let stand for at least 15 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of fresh green salad and crusty gluten-free bread for a complete meal.
Wine Advice:
Pair with a crisp Pinot Grigio or a light-bodied Chardonnay.
Nutritional Information
Calories: 310 kcal | Carbohydrates: 48 g | Protein: 14 g | Fat: 7 g | Fiber: 5 g | Sugar: 3 g | Salt: 0.8 mg
