Creamy Mushroom Lasagna
Indulge in this rich and creamy mushroom lasagna, a dairy-free and gluten-free twist on a classic Italian dish.
Equipment
- 8-inch (20-cm) square baking dish
- Cast-iron skillet or frying pan
Ingredients
- 28 g 2 tablespoons nondairy butter
- 30 g 2 tablespoons minced garlic
- 454 g 1 pound sliced button mushrooms
- 470 ml 2 cups unsweetened soy or other nondairy milk
- 30 g ¼ cup nutritional yeast
- 2 g 1 tablespoon dried basil
- ¼ teaspoon ground black pepper
- Salt to taste
- 63 g ½ cup all-purpose gluten-free flour mixed with 135 ml (½ cup) water (slurry)
- 12 gluten-free lasagne noodles prepared per package instructions
- 1 recipe Tofu Ricotta see below or substitute premade
Instructions
- Preheat the oven to 350°F (180°C, gas mark 4).
- Melt the nondairy butter in a skillet over medium-high heat.
- Add garlic and mushrooms, sautéing for 5–7 minutes until mushrooms reduce by half.
- Add nondairy milk, nutritional yeast, basil, black pepper, and salt.
- Bring to a boil, then reduce to a simmer.
- Simmer 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 on the bottom of the baking dish.
- Lay 3 lasagne noodles on the sauce, followed by more sauce and a layer of tofu ricotta.
- Repeat layering noodles, sauce, and ricotta for a total of 4 layers, ending with a final thin layer of sauce and ricotta on top.
- Cover and bake for 25 minutes, then uncover and bake for an additional 15 minutes.
- Let the lasagna rest for at least 15 minutes before serving to allow portions to set.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this lasagna with a crisp Sauvignon Blanc or a light Pinot Noir to balance the creamy, earthy flavors.Nutritional Information
Calories: 320 kcal | Carbohydrates: 42 g | Protein: 12 g | Fat: 8 g | Sugar: 4 g | Salt: 480 g
