Recipe: Mushroom, Balsalmic and Herb Lasagna

So for Good Friday this year I’m headed to a vegan potluck and chocolate making lunch. I was trying to work out what to make and found a pack of dried lasagna noodles in the cupboard, Eureka! One problem… The host of the event doesn’t eat nightshades for health reasons. Nightshades are a family of plants that include tomatoes, capsicums and eggplants. Basically the staples for making lasagna. This is what I came up with.

Mushroom and Balsamic vegetables.

Ingredients:

3 Sticks of Celery, finely diced.
1 Large Carrot, finely diced.
2 Zucchini, finely diced.
500g (17 Ounces) of Mushrooms, chopped, including stems.
1 Small Onion, finely diced.
100g (3.5 Ounces) of Baby Spinach, roughly chopped.
1 Teaspoon of Ginger, minced.
1 Teaspoon of Garlic, minced.
1/2 Cup of Balsamic Vinegar.  I used 3/4 Cup.
1/2 Cup of Water.
1 Tablespoon of Sugar.
Olive Oil.
Salt and Pepper.

Method:

Finely chop Carrot, Celery and Zucchini and set aside in a bowl.

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Finely chopped vegetables

Chop Mushrooms and Spinach and set aside in another bowl. Chop Onion and mince the Ginger and Garlic (I got mine from a jar).

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Chopped mushrooms

Heat up Olive Oil in a large pot and add Onion, Garlic and Ginger. Saute until onion becomes translucent.

Add Celery, Carrot and Zucchini and combine. Cook for 5 minutes then add Mushrooms and Spinach. Cook, stirring occasionally until reduced by half.

Add Balsamic Vinegar, Sugar and Water. Cook until most of the liquid is gone. Add Salt and Pepper to taste.

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Balsamic vegetables

Herbed White Sauce.

Ingredients:

1/4 Cup of Vegan Margarine.
1 Teaspoon of Garlic, minced.
1/4 Cup of Flour.
1 1/2 Cup of Water.
1 1/2 Cup of Soy Milk or other non dairy milk.
1 Vegetable Stock Cube. I used Massel.
3 Tablespoons of Mustard.
1 Tablespoon of Dried Oregano.
1 Tablespoon of Dried Basil.
2 Teaspoons of Lemon Juice.
1 Teaspoon of Sugar.
Rice Flour and Water to thicken. I used Oat Flour.
Salt and Pepper.

Method:

Put Garlic and Margarine in a medium pan on a low heat. Stir ingredients as Margarine melts.

When melted add Flour and stir together to make a roux. Still stirring add Soy Milk and water. Continue stirring until the roux is fully incorporated.

Add the Stock Cube and stir until dissolved. Add Mustard, Oregano, Basil, Lemon Juice and sugar. Stir in.

Mix together equal amounts of Rice Flour and Water then add to the pot. Stir quickly to thicken and when desired consistency is achieved take the pot off the heat.

Taste then add Salt and Pepper as required.

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Herbed white sauce

To Assemble.

 Ingredients:

1 Packet of Dried Lasagna Sheets.
1/2 Cup of Water.
Optional 1/2 Cup of Vegan Cheeze. I used Cheezly Parmesan Style.

Method:

Preheat oven to 180C (350F).

Coat the bottom of a large baking pan with 1/3 of the White Sauce and layer Sheetson top.

Add a 1/2 of the Mushroom Balsamic mix and drip 1/3 of the water over the mix.

Add another layer of Sheets and cover with 1/2 of the remaining White Sauce, drip with 1/3 of the water.

Add Sheets and add the remaining Mushroom Balsamic mix. Drip on the remaining water.

Add final layer of Lasagna Sheets and cover with remaining White Sauce.

Optional. Sprinkle the Vegan Cheeze on top.

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Ready for the oven

Cover with foil and bake in the oven for 20 minutes.

Remove foil and bake for a further 20 minutes.

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Baked!

Allow to sit for 10 Minutes and serve.

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Om nom nom

Verdict: It turned out well. The balsamic flavor was a bit too strong and you will note the recommended changes in the ingredients list. The herb flavor was a little lost but hopefully the lessened balsamic should fix that. I’m unsure about the cheese on top, but that may be because I don’t really like Cheezly.
Edit: the lasagna was very well received at the lunch and when eaten cold the balsamic flavor was lessened and the herb flavor was more apparent. I would still use less vinegar when making it again.

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