Pesto Mushroom Lasagne

Dairy-free, Vegetarian, Vegan (Opt), Gluten-free (Opt)

Cook Time1 hour 40 minutes

6 Servings
 


Pesto and Mushroom Lasagna is a unique spin on a classic. It is vegan and gluten-free, and perfect for a delicious winter dinner.

Recipe by Ashleigh Calder @innerpickle_

INGREDIENTS

  • 500 G Mixed Mushrooms Button, oyster, shitake, etc
  • 250 G Tofu Firm
  • 1 Tsp Thyme Dried
  • Pepper To taste
  • Lasagne Sheets Gluten free optional
  • Vegan Cheese Optional

Pesto

White Sauce

  • 2 Tbsp Gluten Free Plain Flour*
  • 2 Tbsp Vegan Butter
  • 2 Cups Soy Milk
  • 1/2 Tbsp Organic Nutmeg Ground*
  • 1 Tbsp Savoury Yeast Flakes*

METHOD

  • 1. Make the pesto by blending all the pesto ingredients in a blender until smooth. Season with salt and pepper, taste, and adjust flavours if need be. Set aside.
  • 2. In a small saucepan, melt the butter then add the flour and whisk. Add the milk, half a cup at a time, whisking continuously until smooth. Add in the nutritional yeast and nutmeg, and stir occasionally until the sauce thickens. Set aside.
  • 3. In a large frypan, cook the mushrooms over a medium heat with a drizzle of olive oil. Crumble the tofu into the pan and continue cooking. Add the thyme, season with pepper, and allow to cook until the mushroom and tofu liquid has cooked off.
  • 4. To assemble:

    Spread ¼ of the mushroom tofu mix in the bottom of a rectangle baking dish. Add a few dollops of pesto to fill in the gaps. Place 3 lasagne sheets over the top.

    Cover with 1/3 of the cheese sauce and top with half the remaining mushroom tofu mix. Spread half the remaining pesto over the top.

    Cover with another layer of sheets, then half the remaining cheese sauce.

    Spread the last of the pesto over the top. Sprinkle with a handful of vegan cheese, if using, before finishing the lasagne with a final layer of cheese sauce.

  • 5. Cover with aluminium foil and cook in a preheated oven for 35 minutes. Remove the foil and cook for a further 20 minutes, or until the top is golden and lasagne sheets are cooked through.
  • 6. Allow to rest for 15 minutes, before slicing and serving with a side salad!

Let us know what you think by sharing your creations with #nakedfoods and @nakedfoods, or leave a comment below – and don’t forget to check out @innerpickle_ for more great recipes.

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