Open lasagne with mushrooms recipe

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Open lasagne with mushrooms recipe

A lighter lasagne for when you want comfort food that's a bit healthier. This vegan recipe uses ricotta made from cashews but you could use regular soft cheese.

Ingredients

For the cashew ricotta
  • 150 g cashews, soaked in water for at least 4 hours
  • 3 tbsp nutritional yeast flakes
  • 1 tsp apple cider vinegar
  • 0.5 tsp garlic powder
  • 5.3 oz cashews, soaked in water for at least 4 hours
  • 3 tbsp nutritional yeast flakes
  • 1 tsp apple cider vinegar
  • 0.5 tsp garlic powder
  • 5.3 oz cashews, soaked in water for at least 4 hours
  • 3 tbsp nutritional yeast flakes
  • 1 tsp apple cider vinegar
  • 0.5 tsp garlic powder
For the lasagne
  • 6 egg-free lasagne sheets
  • 1 pinch each of sea salt flakes and freshly ground pepper
  • 1 tbsp olive oil
  • 125 g button mushrooms, sliced
  • 4 field mushrooms, sliced lengthways
  • 2 handfuls kale, tough stalks removed and roughly chopped
  • 6 egg-free lasagne sheets
  • 1 pinch each of sea salt flakes and freshly ground pepper
  • 1 tbsp olive oil
  • 4.4 oz button mushrooms, sliced
  • 4 field mushrooms, sliced lengthways
  • 2 handfuls kale, tough stalks removed and roughly chopped
  • 6 egg-free lasagne sheets
  • 1 pinch each of sea salt flakes and freshly ground pepper
  • 1 tbsp olive oil
  • 4.4 oz button mushrooms, sliced
  • 4 field mushrooms, sliced lengthways
  • 2 handfuls kale, tough stalks removed and roughly chopped
For the topping
  • 2 tbsp toasted hazelnuts or toasted pine nuts
  • 1 drizzle of truffle oil
  • 1 thyme sprig, leaves picked
  • 2 tbsp toasted hazelnuts or toasted pine nuts
  • 1 drizzle of truffle oil
  • 1 thyme sprig, leaves picked
  • 2 tbsp toasted hazelnuts or toasted pine nuts
  • 1 drizzle of truffle oil
  • 1 thyme sprig, leaves picked

Details

  • Cuisine: British
  • Recipe Type: Pasta
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. First, make the cashew ricotta. Drain the cashews and add to a food processor or blender along with the rest of the ingredients for the cashew ricotta and 120ml/4fl oz of water. Blitz to a smooth paste. Season to taste with salt and pepper, then set aside.
  2. Bring water to the boil in a large wide pan. Add the lasagne sheets and simmer for 12 minutes or until soft and just cooked in the middle. Drain and refresh in cold water, then place on paper towels to drain.
  3. Heat the olive oil in a small frying pan, add in the mushrooms and fry for a few minutes until softened. Add the kale and sauteĢ for a minute or so until wilted. Season well. Set aside.
  4. Place the lasagne sheets on top of each other then cut in half across the middle. Take two of the half sheets and spread the cashew ricotta on top of each sheet. Place onto two plates. Build by layering mushrooms and kale, followed by another lasagne sheet with cashew ricotta. Repeat to make three layers.
  5. Top with toasted hazelnuts, a drizzle of truffle oil, fresh thyme and a sprinkle of salt.

This recipe is from Rebel Recipes by Niki Webster. Published December 26th (Bloomsbury, RRP £26). Photography by Kris Kirkham.

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