Mushroom lasagna

Ingredients for 4 servings:

• 200 g mushrooms, brown
• 200 g king oyster mushrooms
• 2 onions
• 2 garlic cloves
• 150 g leek
• 1 tsp dried Italian herbs
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp balsamic vinegar
• 2 tbsp tomato paste
• 2 cans of tomatoes, chopped
• oil
• 12 lasagna sheets
• 100 g cashew butter
• 150 ml vegetable stock
• 3 tbsp nutritional yeast
• ½ tsp turmeric

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

Finely chop the mushrooms, onions, garlic, and leek in a food processor. If you prefer larger pieces of vegetables for your lasagna, dice everything. Heat oil in a deep pan and gently fry the vegetable mixture on all sides until browned. Stir in tomato paste and deglaze with chopped tomatoes. Stir in herbs. Season with salt, pepper, sugar, and balsamic vinegar. Simmer for about 15 minutes. Meanwhile, prepare the cashew cream. Bring the vegetable stock to a boil, dissolve the cashew butter in it, and mix well. Sprinkle in nutritional yeast and stir vigorously. The sauce should be very thick. Add turmeric. This is only for the color and can be omitted. Season to taste with salt and pepper. First, pour 1-2 ladles of tomato sauce into a baking dish. Place 2-3 ladlefuls of lasagna sheets on top. Spread the sauce on top again. Repeat this process until the sauce is used up. The sauce should be the last layer. Spread the cashew cream over the last layer of sauce. Bake in the oven at 200°C for about 20-30 minutes, until a golden brown crust forms.