John Myers
Mushroom Lasagna
The perfect mushroom lasagna recipe with a picture and simple step-by-step instructions.
- 200 g Mushrooms brown
- 200 g King oyster mushrooms
- 2 Onions
- 2 Garlic cloves
- 150 g Leek
- 1 Tl Italian herbs, dried, freshly ground in a mortar
- Salt pepper
- 1 pinch Sugar
- 1 El Balsamic vinegar
- 2 El Tomato paste
- 2 Cans Chopped tomatoes
- Some oil
- Lasagne sheets (approx. 12)
- 100 g Pure cashew butter
- 150 ml Vegetable broth
- 3 El Yeast flakes
- Finely “shred” the mushrooms, onions, garlic and leek in the food processor. If you prefer the lasagna with large pieces of vegetables, cut everything into cubes.
- Heat the oil in a deep pan and slowly fry the vegetable mixture on all sides until it browns. Stir in tomato paste and deglaze with chopped tomatoes. Stir in herbs. Season to taste with salt, pepper, sugar and balsamic vinegar. Let simmer for about 15 minutes.
- Prepare the cashew cream in the meantime: bring the vegetable stock to the boil and dissolve the cashew butter in it and stir well. Sprinkle in yeast flakes and stir vigorously. The sauce should be very thick! Add turmeric (only for the color, can also be omitted). Season to taste with salt and pepper.
- First put 1-2 teaspoons of tomato sauce in a baking dish. Place 2-3 sheets of lasagne on top. Spread the sauce on top again. Do this until the sauce is used up. The sauce should be the last layer! Spread the cashew cream on the last layer of sauce.
- Bake in the oven at 200 ° C for about 20-30 minutes until a golden brown crust has formed.
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