vecca (vecca) wrote in vegancooking,
vecca
vecca
vegancooking

Mushroom and Bechamel Lasagna

Rich and creamy for special occasions.

lasagna



INGREDIENTS

250 g lasagna noodles (enough for 4 layers in a 9 x13 pan)

For the Bechamel:
8 tbs vegan margarine
1/2 cup and 2 tbs flour
1 liter (or 1 quart) unsweetened soymilk
salt
pepper
pinch nutmeg

For the vegetable:
1 tbs olive oil
1 medium onion, finely sliced
2 small shallots, finely sliced
1/4 cup fennel bulb, finely sliced
1/4 cup leek, finely sliced
10 medium to large portabella mushrooms, sliced
200 grams (about 2 1/2 cups) oyster mushrooms, sliced
splash vegan sherry

For the 'parmesan':
1/2 cup raw, unsalted macadamia nuts
1/4 cup flour
1/4 cup nutritional yeast
garlic powder
salt

DIRECTIONS:

Preheat over to 220 C / 425 F

Noodles:
Boil lasagna noodles to al dente according to package directions and set aside on baking paper.

Bechamel:
In heavy bottomed saucepan, melt 8 tbs of margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 10 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add a pinch of nutmeg.

Onions, etc:
Saute the onion, shallot, fennel and leek in a little olive oil over medium heat until the onions are soft and translucent. Set aside.

Mushrooms:
Saute the portabellas in a little olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add a splash of sherry. Set aside.
Saute the oyster mushrooms for about 2 - 3 minutes. Remove from heat and mix with the portabellas.

'Parmesan':
In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 1/2 tbs of garlic powder (more or less as you prefer) and a 1/2 tsp of salt. Test and add more salt if needed.

Layering:
Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles. Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Layer noodles. Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Layer noodles. Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Layer noodles. Spoon all remaining bechamel on top and top with remaining 'parmesan'. Cover tightly with tin foil and bake for 40 minutes. Remove foil and broil for 5 minutes or until top begins to brown slightly.
Tags: ethnic food-italian-lasagne, vegetables-mushrooms
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