Open vegan asparagus lasagna with oyster mushrooms, mushroom and leek foam and basil pesto

Ingredients for 2 servings:

• 6 lasagne plates, e.g. Barilla Lasagna Senza Glutine
• 1 handful of porcini mushrooms, dried
• 2 small shallots
• ¼ stalk(s) leek
• 5 stalk(s) asparagus
• 250 g oyster mushrooms
• 2 tbsp vegan butter
• 250 ml cooking cream, vegan
• 700 ml plant milk (plant drink) (soy milk, almond milk, etc.)
• 1 dashes lemon juice
• 1 stalk of thyme
• 1 sprig of rosemary
• 3 tsp basil pesto, e.g. Pesto Barilla Basilico Vegan
• Parmesan, vegan, grated
• Herbs such as basil, chervil, radish cress, watercress, etc.
• salt and pepper
• 500 ml vegetable stock
• 3 shots of olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan and fast

Soak dried porcini mushrooms in lukewarm vegetable stock for about 20 minutes. Finely dice shallots. Pick oyster mushrooms. Wash leeks, halve, and slice into thin rings. Peel asparagus and cut diagonally into approximately 4 cm pieces. Remove porcini mushrooms from the water and drain. Melt vegan butter in a pan. Add shallots, half of the oyster mushrooms, leeks, and porcini mushrooms, and sauté. Season with salt, pepper, and nutmeg. Add thyme, rosemary, and a squeeze of lemon juice. Top up with vegan cream and soy milk and simmer for about 20 minutes. Bring pasta water to a boil and add salt. Briefly blanch the asparagus in it. Then remove the asparagus and place it in a bowl while still hot. Add a little pesto and toss to coat. Set aside and let it simmer. Puree the oyster mushroom, porcini mushroom, and leek mixture and thicken slightly as needed, or thin with vegan cream or soy milk. Now either pour it into an iSi cream bottle, screw in a cream charger, shake the bottle well, and set aside, or whip the mixture with a hand blender and a little soy milk until frothy. Add the lasagna sheets to the gently boiling water and cook until al dente. While the pasta is cooking, heat a pan, heat vegan butter, and sauté the remaining oyster mushrooms with a little diced shallot. Season with salt and pepper and set aside. To serve, spoon a small dollop of mushroom foam onto each plate, then place a lasagna sheet on top, arrange a few asparagus pieces and mushrooms on top, add mushroom foam, vegan Parmesan cheese, and more lasagna sheets on top. Repeat this process until all the ingredients are used up. The last layer should be foam/cream, with the last of the asparagus and mushrooms draped over it. Garnish with small basil leaves or other herbs. To finish, drizzle with a little pesto. If the pesto is too thick, thin it with a little olive oil.