Mushroom & Sage Vegan Lasagna
 
Prep time
Cook time
Total time
 
Folks of all dietary inclinations love this comforting recipe.
Author:
Serves: 8 servings
Ingredients
Instructions
  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, pulse together the almonds, pecans, 1 teaspoon of the oil, ¼ teaspoon of the salt, a few grinds of pepper, and the nutmeg until dusty. Add the kale and pulse 3 times.
  3. Prepare the noodles according to the box instructions—layer them in rows on sheets of parchment to keep the noodles from sticking to each other.
  4. Make a cashew cream sauce by blending the cashews, water, pine nuts, lemon juice, 2 teaspoons of the oil, 1 teaspoon of the salt, and the sage until smooth.
  5. Place the remaining 2 teaspoons oil, mushrooms, shallots, Sucanat, and a pinch of salt in a skillet heated to medium. Stir occasionally for 7 to 10 minutes, until they caramelize and brown. Add the wine (if using), stir for 2 more minutes or until it cooks off, and remove from the heat.
  6. Add 3 spoonfuls of tomato sauce into a lasagna pan; spread it around and top with noodles side by side. Spread a few spoonfuls of tomato sauce and cashew cream sauce over the noodles. Sprinkle with the mushrooms, season the layer with a pinch of salt and fresh pepper, then top with another layer of noodles. Repeat these steps, seasoning each layer with a pinch of salt and pepper, until all the noodles, sauces, and mushrooms are used.
  7. Sprinkle with the almond-pecan-kale topping, cover with parchment, and bake for 20 minutes.
  8. Remove the parchment and bake 20 more minutes until bubbling.
Notes
Recipe from YumUniverse Pantry to Plate © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/mushroom-sage-vegan-lasagna