White Mushroom Lasagna
Posted by ataraktos on 2009-08-30
This recipe is an adaptation of Ste Martin's Mushroom Lasagna.
- ~12 cooked lasagna noodles (or fewer, see Notes)
- 1 pound of mushrooms - I used 1 pound fresh cremini and about 1/4 cup of some mystery dried mushrooms
- 1/2 cup Earth Balance
- 1/2 cup nutritional yeast
- 1/2 cup flour
- 4 cups liquid - I used the water from rehydrating mushrooms, plus the liquid given off from cooking fresh mushrooms plus plain, unsweetened soymilk to equal 4 cups
- 1 tbsp salt
- 1 tsp fresh nutmeg
- 1 tsp black pepper
- 1 recipe tofu ricotta (optional - see notes)
- 6-8 sun-dried tomatoes, chopped (optional)
- Preheat oven to 375 degrees.
- Saute mushrooms in olive oil. Reserve liquid, set mushrooms aside.
- Melt Earth Balance in pan.
- Stir in flour and yeast.
- Slowly add 4 cups liquid, whisking to combine with flour/yeast/earth balance.
- Add pepper and nutmeg.
- Simmer sauce until slightly thickened.
- Pour a small amount of white sauce into a 9*13 pan. Layer with noodles and 1/4 of your sauce.
- Sprinkle on about 1/4 of tofu ricotta. Top with 1/4 of your mushrooms and tomatoes.
- Repeat - noodles, sauce, ricotta, mushrooms and tomatoes.
- Bake for 45 minutes.
- The original recipe doesn't call for tofu ricotta, but we wanted this meal to be our "meat" as well as our "grain". With the ricotta, I made a 4 layer lasagna. I could have used more than 1 pound of mushrooms but the amount of sauce seemed ok. Perhaps do 3 layers, if you leave out the tofu.
- Tofu ricotta - mix together 14 oz. extra firm tofu, 1/2 cup nutritional yeast, 1/2 tsp garlic powder and 1 tbsp soy sauce.