Hey everyone! I teased this photo on social media, so time to pay up with the recipe! This was my entry for another contest on Steemit, so you can check out the post there if you want to read more. I’ll keep it short and sweet on here so you can dig right in without too much chatter. 😉
This was truly a delicious lasagna variation! I used green lentil noodles, which adds some plant-based protein, fiber, and they are gluten-free. They actually cooked up well right in the oven without having to boil them first. One step less definitely helps get dinner on the table even faster! The bean-based sauce was packed full of flavor and gave that slightly cheesy taste with the nutritional yeast added in. I probably could have used some more mushrooms for an even heartier veggie layer, but I really wouldn’t change much else because it all came together so well. Enjoy!
Mushroom & Arugula Lasagna w/ White Bean Sauce
For the sauce:
– 2 cups cooked white beans
– 1/2 cup soaked raw cashews
– 1/2 cup sun-dried tomatoes (soak those if needed, as well)
– 2 cups filtered water
– 2 tablespoons mild white miso
– 1/2 lemon, juice
– 2 tablespoons nutritional yeast
– 2 heaping tablespoons fresh rosemary
– 1/2 teaspoon ground black pepper
For the Lasagna:
– 1 (8-ounce) box green lentil lasagna noodles
– 1 (14-ounce) package firm organic tofu, drained
– 1 tablespoon Italian seasoning blend
– 1 tablespoon nutritional yeast
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon sea salt
– 4 large shallots, peeled & sliced
– 5 gloves minced fresh garlic
– 1 (8-ounce) package sliced mushrooms
– 5 ounces fresh arugula, roughly chopped
– chopped fresh herbs like parsley for serving
Pre-heat your oven to 375 degrees Fahrenheit.
Place all of your sauce ingredients into a high speed blender. Blend on high until creamy. Taste and adjust to your liking. Set aside while you prepare the rest of your ingredients.
Mash the tofu in a large bowl with the seasoning, nutritional yeast, apple cider vinegar and sea salt to make the “ricotta”. Set aside.
Heat a skillet over medium heat and add your shallots. Cook for about 7 minutes, or until the shallots have started so soften. Add the garlic and the mushrooms. Pour in a tablespoon or two of water as needed to prevent sticking. Cook for an additional 5 minutes, or until the mushrooms have just started to soften but haven’t cooked all the way through. Remove from heat and stir in the arugula.
To assemble the lasagna spread a layer of the bean sauce into the bottom of a 9″ x 12″ casserole dish. Next place your first layer of the noodles. Top with half of the veggie mixture from the skillet and half of the tofu ricotta. Spread another layer of the sauce, then repeat with another layer of noodles, the remaining veggies and tofu, and another bit of sauce. Finish it off with the last of the noodles and spread the remaining sauce on top.
Cover the dish then place in the oven and cook for 45-50 minutes. The noodles should be cooked all the way through and your house should smell like heaven!
Scoop out a portion and serve with some fresh chopped herbs on top!
What are your favorite veggies to add into a delicious vegan lasagna?