The wonderful thing about using mushrooms for lasagna is that mushrooms provide a richness and meaty texture that makes most people not miss the meat at all.
I substituted the shredded cheese on top that is usually sprinkled over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won’t miss the cheesy texture. Of course, you can add some cheese on top and it will be heavenly! Vegans can use vegan cheese if they want the same texture.
You definitely must try this! You’ll love it!
Ingredients for one 8×12 casserole dish:
- whole wheat lasagna noodles, cooked slightly (I used lasagna noodles that don’t need to be boiled first)
- 500 g portobello mushrooms
- 1 carrot
- 2 big onions, cut in quarters
- 1 red bell pepper, halved
- 100 g textured soy protein, granulated (you can replace this by doubling the mushrooms quantity; the taste and texture will be the same. I used soy just for economical purposes.)
- ground black pepper, to taste
- sea salt, to taste
- 2 tsp thyme
- 1 tbsp unrefined oil
- one 400 g can peeled tomatoes
- fresh or dry basil, to taste
Directions:
Grind the carrot, mushrooms, quartered onions and pepper using your food grinder.
Put the mixture in a large bowl and add soy, thyme, sea salt and pepper.
Heat oil in a large pan. Add mixture and sauté for 5 minutes.
Preheat oven to 375° F.
Put some parchment paper on the bottom of the tray to avoid sticking and using any extra oil.
Assemble the lasagna.
Lay down one layer of noodles. Use a spatula to spread 1/2 of the mushroom mixture.
Lay down a second layer of noodles. Spread rest of mixture. Lay down last layer of noodles.
Cover casserole with some aluminum foil. It will cook faster.
Bake for about 40 minutes.
Remove from oven and let sit for about 10 minutes.
Add peeled tomatoes and basil in your food processor and blend. Pour sauce on top of lasagna.
Serve warm.
Enjoy!
