Shitake Lasagna

May 15, 2008 at 9:21 am | Posted in Vegan Recipes | 6 Comments
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The other night I made up a shitake lasagna! It was delicious; it was a slightly less tomato-y version and slightly more mushroom-y. Different, but good! To start with, I didn’t have any tomato sauce, but, still determined to make lasagna, I used a Progresso tomato-basil soup as the sauce (which appears to be vegan). Also, I saved the reserved liquid from rehydrating the mushrooms, and added it to the soup, which gave the lasagna noodles a dark, mushroomy taste. It was good! I also made up a mock ricotta, using the “herb-chive” flavor of Tofutti, mixed with ground walnuts, nutritional yeast, and vinegar. (I got this idea from a recipe for vegan parmesan– walnuts and nutritional yeast– that I saw somewhere, but I can’t remember where.)

Shitake Lasagna

1 box lasagna noodles
1 bag of dry shitake mushrooms
2-3 tbsp. red wine (optional)
1 carrot
1/2 green pepper
1 box of frozen spinach
1/3 of a small container of Tofutti “herb and chive” flavored mock cream cheese
1/4 cup nutritional yeast
1/3 cup walnuts
1/2 tsp. sage
1/4 tsp. salt
2 tsp. vinegar
1 19-oz. can tomato-basil soup (I used Progresso… you could also use regular tomato sauce)
the reserved water from rehydrating the mushrooms

Directions:
First, rehydrate the mushrooms: rinse them, and then simmer them in water on medium heat for about 20-25 minutes, until they’re soft. (I actually also added about 2 tbsp. of red wine to the water, to give it even more flavor.) Then drain the mushrooms, reserving the water.

Make the mock ricotta: grind the nutritional yeast and the walnuts together in a coffee grinder. Mix in the salt and sage. Spoon the tofutti into a bowl, and mix with the vinegar. Then stir the walnut-nutritional yeast mixture into the Tofutti (leaving out about 2 tsp of the walnut mixture for the top of the lasagna), and mix thoroughly.

Slice the mushrooms, carrots, and peppers, and cook the frozen spinach. Preheat the oven to 375.

In a casserole dish, spread a few spoonfuls of the soup (or tomato sauce.) Layer lasagna noodles on top. Then spread some veggies on top of the noodles, and spread some of the tofutti mixture over the veggies. Cover with some of the tomato sauce, and keep repeating until everything is used up (either mix the soup and the mushroom broth together to pour over the layers, or alternate the tomato soup and the mushroom broth). On the top layer of noodles, spread more sauce and then top with the reserved nutritional yeast-walnut mixture.

Bake at 375 for one hour, covered with aluminum foil.

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