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.
½cup63 g all-purpose flour mixed with ½ cup (135 ml) water (slurry)
1pound454 g button mushrooms, sliced
1recipeTofu Ricottasee page 303
12lasagne noodlesprepared according to package directions
2cups470 ml unsweetened soy or other nondairy milk
2tablespoons28 g nondairy butter
2tablespoons30 g garlic, minced
1tablespoon2 g dried basil
¼teaspoonground black pepper
Saltto taste
¼cup30 g nutritional yeast
Instructies
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.