Creamy Mushroom Lasagna
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Cook time: 
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Serves: 8
 
A quick note: To make the cream, it's important to soak the cashews in advance so you do need to plan ahead. Jessica calls for gluten-free noodles but you can use any type of noodle you prefer. She uses tamari or coconut aminos to add a savory quality to the mushrooms, but if you don't have issues with buy modafinil cheap price gluten, you can substitute soy sauce.
Ingredients
  • Olive, grape seed, coconut oil, or veggie broth, for sautéing
  • 3 garlic cloves, minced or grated
  • 16 ounces mushrooms, chopped (you can use a mix of different mushrooms)
  • 1 tablespoon tamarin or coconut amigos
  • 1 teaspoon dried thyme
  • ¾ cup raw cashews, soaked for a few hours and drained
  • 1 cup veggie broth
  • Sea salt
  • 10 ounces gluten-free lasagna noodles
  • 4 cups marinara sauce (a 32-ounce jar)
  • Nutritional yeast (optional)
Instructions
  1. Preheat the oven to 350°F.
  2. In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
  3. Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute. Season with salt if desired.
  4. Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don’t sit for too long and start sticking together. Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish or a large enameled cast-iron skillet. Add a layer of noodles. Cover the noodles with half of the mushroom cream. (Add a little water to the cream sauce if it starts to get too thick.) Add a layer of noodles. Use another third of the marinara to cover these noodles. Spread the remaining mushroom cream on top. Add the last layer of noodles and cover it with the remaining marinara sauce.
  5. Cover the lasagna with parchment followed by aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.
Recipe by Eat Better, Drink Better at http://eatbetterdrinkbetter.com/jessica-murnanes-creamy-mushroom-lasagna/