Mushroom & Garlic White Lasagna

This is a tasty lasagna dish that can easily be modified to include dairy and beef, if you so wish. Otherwise, add this in to the Meatless Monday rotation.

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Mushroom & Garlic White Lasagna

Yield: 4-6

Author: Anthology of Crumbs

Prep time: 47 MinCook time: 1 HourTotal time: 1 H & 47 M

Layers of vegan ground round, creamy white sauce, lasagna noodles, spinach and mushrooms make this lasagna a comforting dinner. Sure to become a family favorite!

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Ingredients

• 3 Tbsp extra virgin olive oil
• 4 cloves garlic, minced
• 1 package (340 g) Yves veggie ground round (or ground beef)
• 450 g mushrooms sliced (I used a mix blend)
• 1 package (300 g) frozen spinach, thawed and drained (a cheese cloth works well)
• ⅓ cup (80 ml) balsamic vinegar
• ¼ cup (60 ml) plant based butter
• ¼ cup plus 1 tablespoon (50 g) flour
• 3 cups (750 ml) oat milk
• ⅓ cup (80 ml) dry white wine
• ¼ cup nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• Himalayan salt and pepper
• fresh Lasagna pasta sheets, no-boil (or brown rice lasagna)
• 200 g plant based mozzarella, grated
• Plant based parmesan or Garlic Cashew Parmesan

Instructions

1. Preheat oven to 375°F. If you are not using fresh lasagna sheets, double check what the temp should be on the packaging.
2. Heat the olive oil in a large pan on medium. Add the garlic and mushrooms. Season with a pinch of salt and pepper.
3. Saute, reducing heat as needed until the mushrooms are nice and brown. About 10-15 minutes. Add the spinach and mix to break it up to mix with the mushrooms. Add the veggie ground round and break apart with a wooden spoon. Season with another pinch of salt and pepper. Then sauté for about 5 minutes.
4. Pour the balsamic vinegar into the skillet and toss to coat Add white wine to glaze pan and until reduced. Remove the mushrooms mixture from the heat and set aside in a bowl. Give the pan quick wipe out if there are too many large bits stuck to it so then you can use it for the sauce as well.
5. Now, make the béchamel sauce, heat the butter on medium low until melted.
6. Sprinkle the flour into the melted butter and whisk to combine to form a roux. Bring heat up to medium and allow to cook for a moment. You may get a slightly nutty smell. Gradually pour in the oat milk ½ cup at a time while whisking. Make sure the roux is fully combined and there are no lumps, which is why it’s important to add milk slowly, whisking in a bit at a time.
7. Reduce heat and bring béchemal to a simmer on medium low for about 2 minutes, stirring frequently, then again reduce heat to low and add the nutritional yeast, onion powder, garlic powder and a few pinches of salt and pepper. Let the sauce gently bubble about 5 minutes, whisking frequently until the sauce is nice and thick and so the bottom doesn’t burn. Taste and adjust seasonings. Turn off the heat.
8. In a 9x13 inch baking dish, spread a ⅓ of the mushroom mixture into the bottom of the dish spreading as evenly as possible. Then pour approximately 1 cup of the béchamel sauce on top and spread out.
9. Fully cover mixture with lasagna sheets. Repeat, for a total of 3 layers, ending with noodles on top. Top the noodles with the last cup of béchamel.
10. Grate mozzarella if you haven’t already done so and sprinkle the top of the lasagna.
11. If you are using fresh lasagna, skip this step: Let the lasagna sit for about 15 minutes so the noodles can start to absorb the sauce.
12. Cover and bake for 30 minutes. Remove foil and bake until golden brown, bubbly and the noodles are fully cooked another 10-15 minutes.
13. Turn off baking and switch to broil if desired and watch carefully as the cheese melts and turns golden. Remove from oven. Let cool for 10 minutes or so before attempting to cut in to the lasagna.
14. Cut into squares and serve. Sprinkle with Parmesan, if you wish.

https://www.anthologyofcrumbs.com/recipe-index/mushroom-garlic-white-lasagna

Vegan, vegetarian, nutritional yeast, white, lasagna, pasta