MUSHROOM AND SPINACH LASAGNA (VEGAN)
How to make Mushroom and Spinach Lasagna (vegan)
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Using your food processor, process the cashew nuts, nutritional yeast, maple syrup, and water until totally smooth (use a sieve if you are unsure, and return to the processor again if needs be).
- Meanwhile, heat up some olive oil, and fry your scallions and garlic for a minute or two, stirring all the time.
- Then throw in your mushrooms, and allow to cook for a further few minutes until well cooked, and a little wilted from the heat.
- Next, pour in your cashew cream, add the chilli powder, salt and mustard, mix and allow to simmer for around 10 minutes.
- Add in your grated cheese, and if needs be, add a very little amount of water every now and then if the sauce over-thickens.
- Pre-heat your oven to 400ºF (200ºC), and grease an oven-proof dish (mine measured 9½" x 6½" x 2")
- Then place three sheets of the lasagna across the base of the dish, and pour in half the sauce. Then add half of the spinach, distributing as evenly as possible.
- Repeat the above process, but also use 90 percent of the cream sauce. You will then be left with one sheet of lasagna - break it up and add it here and there, and then pour the little remaining sauce over it.
- Add more cheese on top if you wish, and then add half the parsley, followed by a cup of vegan milk poured around the 4 edges of your dish.
- Finally, drizzle some olive oil on top and place in your pre-heated oven until golden on top (around 30-40 minutes).
- Remove from oven, and sprinkle on some more freshly chopped parsley before serving. Bon Appétit !
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