Last night a long term craving was fulfilled when we finally made a mushroom lasagna. We both love mushrooms and lasagna is such a comfort food for me (Magnus), ever since childhood. So we made a super creamy and cheesy version that turned out excellent. It is perfect for a dinner party, perhaps you are having some vegan friends over? This is what you should make! Can even be made the day before to save time on the day.
There are three types of layers besides lasagna plates: mushroom mix, creamy sauce, and green layers.
In a pot we fried some onions and garlic, added a diced egg plant, some cherry tomatoes and a bunch of mushrooms (some brown and some portabello’s) and spices (rosemary, salt, pepper, and more). Start with onions, then add everything else as it comes of the chopping board.
We also have a little mushroom trick to enhance your mushroom dish into another level of mushroomness. Use dried wild mushrooms (we pluck our in a forest each autumn, but you can definitely find some in the store), just soak some dry mushrooms in hot water, chop them up and throw in the pot. You could also use a mushroom stock cube.
This white sauce is sort of a mix between cheese and bechamel sauce. It’s made of vegan milk, flour, a bit of leftover vegan cheese we had (not needed) and tofu. Also nut meg, dijon mustard, yeast flakes, salt and peper.
You start by melting some fat in the pan (we used vegan butter but oil works just fine) and once it’s melted add two spoons of flour. Stir it until it becomes lumpy and start adding milk. It requires a lot of constant stirring and we can never make it totally smoth so we cheat with a hand blender in the end to make it super creamy. Keep adding milk until you reach your preferred consistency of bechamel. Then add tofu and seasonings, blend and it’s ready!
We had some salads in the fridge which made up a layer as well. Bok chai and ruccola what what we added but spinach or kale or any not-too-watery greens will do.
- Soak some lasagna plates in warm water (we used 15 lasagna plates for four layers).
- Start frying the mushroom mix in a big pot.
- While frying the mushroom mix you make the cheesy sauce, with a stick blender if you have it.
- Start with a mushroom layer and then build from there!