Vegan lasagne with Shiitake and Chestnut mushroom, hazelnuts and thyme

Vegan lasagne with Shiitake and chestnut mushrooms,  hazelnuts and thyme

The holidays are just around the corner and you are perhaps getting your food ready for the weekend. You have all of the usual suspects but you have vegan/vegetarian coming around and you really want to do something extra special. Here is the answer. A delicious Vegan lasagne to wow your non-meat eating friends. I hope you find that it tastes so good for you that your meat eating guests can’t get enough of it too!

I large onion, finely chopped

3 cloves of garlic finely chopped

1 large handful of thyme leaves

450g of chestnut mushrooms, blitzed in a food processor

200g of shiitake mushrooms blitzed in a food processor

300g of kale, woody stems removed, blitzed in a food processor

salt and pepper

extra virgin olive oil

2 knobs of butter

Cheesy sauce

2 tbsp of butter (regular of vegan

2 tbsp of gluten-free (or regular) flour

500ml of almond milk (or regular milk)

150g of vegan cheddar or regular cheddar grated

2 tsp of of paprika

3tsp nutritional yeast (optional, gives a cheesy taste if you’re going for the vegan option)

3 tsp of English Mustard

pinch of nutmeg

200g of gluten-free or regular lasagne sheets (the type which do not need to be precooked)

1 handful of toasted hazelnuts, blitzed a little in a food processor (not to a powder)

small lasagne dish

Oven on to 200c.

Put the onion in a pan  with some oil and cook until tender, stirring from time to time. Once the onion is soft, add the garlic and thyme and cook for another minute. Add the mushrooms and turn up the heat and cook until they just start to realise their liquid. Add  2 knobs of butter and some salt and pepper, stir and set aside.

Put the kale in a bowl and drizzle over some oil add some salt and pepper, stir and set aside.

Put the butter in a small pan over a medium heat, Once it has melted add the flour and stir well. Remove the pan from the heat and add the almond milk gradually stirring well between each addition. Then return the pan to the heat and bring the mixture to a rolling boil. Boil for a minute or two until the mixture thickens. Then remove it from the heat and add the paprika, nutritional tests if using, mustard and nutmeg and most of the cheese. (reserve a little for later for the top).

Now time to layer up. Put a third of the mushroom mixture on the bottom of the dish. Then add a third of the kale followed by a layer of the lasagne sheets and then a third of the cheese sauce. Repeat this two more times so you have 3 of each layer. Then sprinkle over the remaining cheese and add the hazelnuts on top.

Place in the oven and cook for 45 minutes or until the top is bubbling and going brown and the pasta sheets are cooked,

Serve with a crispy green salad.


1 Comment

  1. Eric Thompson
    28th March 2018 / 12:17 am

    Are you on a vegan “Mission”, just joking. It sounds really good may give it a go. I love cooking lasagne. Will probably use real butter and cheese rather than going the full vegan though. Thanks for the recipe.

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