For the second recipe, I decided to share a vegan version of perhaps, the most traditional Italian dish of all: Lasagna!
Thanks to the mushrooms in the recipe it is possible to actually reproduce a very realistic version of the very well-known, Lasagna with Ragù!
Ingredients for 6 people: Preparation (40 min) – Cooking (45 min)
- 300 gr of lasagna leaves without eggs
- 700 gr of Pink oyster mushrooms
- 2 X 400 gr canned tomatoes
- 2-3 cloves of garlic
- 1 big onion
- 1 carrot
- Olive oil
- If desired: Crumbled Tofu, Vegan cheese or crumbled nuts (to put in between the layers of the Lasagna)
Ingredients for vegan Besciamella:
- 500 ml oat milk without added sugar
- 40 gr flour type “0”
- 20 gr olive oil
- 20 gr sunflower seeds oil
- 1 spoon of nutritional yeast
- Salt and pepper
First, we start by preparing the tomato sauce: cut in small pieces the onion and the carrot. Put 2 spoons of olive oil in a pan and add the onions and carrot when the oil becomes hot. Add the canned tomato and some salt when the onion starts to become brown. Let cook the sauce on low fire until it becomes nice and dense.
Secondly, the mushrooms! Heat some olive oil in a large pan and add the full cloves of garlic. Cut the mushrooms into very small pieces and add them to the pan. Be careful not to burn the garlic and if preferred the cloves can be now removed. Cover with a lid and let cook 10 min. Then, uncover and let all the water evaporates by cooking with high fire. Add salt and pepper. The mushrooms can now be incorporated into the tomato sauce.
Third, the Besciamella! In a little pot, mix very well (with a wooden spoon) the flour and the two types of oil. Put on medium fire. When the roux will start to fry add slowly the warmed milk. While adding the milk never stop to stir. Stir until the Besciamella starts to boil and let it cook for an additional 2 min. Turn off the fire and add nutmeg, salt and pepper, and the nutritional yeast.
Now we assemble the lasagna!
Cook the lasagna leaves in boiling salty water for 3 minutes, remove them from the water and let drain. Start by putting some Besciamella in the baking tray and then a layer of Lasagna leaves. Cover with mushrooms sauce, then Besciamella (and then nutritional yeast, crumbled tofu, Vegan cheese or the broken nuts) and then, more Lasagna leaves and so on.. until the ingredients are over. Complete the Lasagna with the wet topping or the Lasagna leaves will burn!
Put in the static oven at 180 degrees for 20 min and ENJOY!