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Vegan lasagne with mushroom and kale on a plate

Smokey Vegan Mushroom & Kale Lasagne

Lasagne is one of those dishes that I love to eat, despite horrific memories of  it being the only “veggie option” on countless basic menus through the 90’s. A lasagne, done well is wonderful & warming, full of delicious flavours that combine to become so much more than the sum of it’s parts. My Smokey Vegan Mushroom & Kale Lasagne isn’t a quick meal to make, but it is well worth the effort.

It’s the weird time between Christmas & New Years Eve. Leftovers have been eaten, soups and sandwiches have been conjured up from the dregs of the fridge & we all have Christmas flavour fatigue. Yet, there are still people to feed and if you’re like me, you have time. Time is the friend of a Lasagne. The more time you spend making the sauces & fillings, lovingly layering them together, the more delicious the whole thing tastes.

Even better, once you have spent time pottering around in your kitchen, probably with a few glasses of wine, you can put the lasagne in the fridge until the next day, ready to bake on a slow oven heat, whilst you welcome (yet more) guests. You can even do what I do, and drag everyone out for a brisk walk while the lasagne bakes, perhaps with a flask of mulled something to keep them happy.

Vegan lasgane with mushrooms and kale in the pan with a spoon

You might be wondering Hang on. Lasagne. I understand how it can be made vegetarian. But Vegan?

How DO you get a cheesy béchamel sauce to work with no butter? Well. To create a roux, you first melt the butter. So, rather than melting butter, simply use a good quality organic rapeseed or olive oil. Add mustard, miso & nutritional yeast for cheesy flavour. I also like to add a few shreds of my favourite vegan ‘smoked gouda’ cheese, but this is entirely optional.

The rest of the ‘smokey’ flavour that makes this lasagne so delicious is created by cooking the kale (or use chard, cavolo nero, cabbage or spinach) in a hot wok with no oil. This adds a slight charred edge & wilts the greens just enough to be happily layered into the lasagne.

The rest of the lasagne is created with a simple tomato sauce and a yummy mix of mushrooms cooked in wine.

This Smokey Vegan Mushroom & Kale Lasagne is definitely not fast food, but it is so much the better for the slow cooking.

Serve with salad, bread and love.

Smokey Vegan Mushroom & Kale Lasagne
Prep Time
1 hr 30 mins
Cook Time
45 mins
Total Time
2 hrs 15 mins
 

A delicious Vegan lasagne with mushrooms & kale. Perfect for when you have lots of guests to feed

Course: Main Course
Cuisine: Italian
Keyword: lasagne, vegan
Servings: 8
Author: Louise-Claire Cayzer
Ingredients
For the Tomato Sauce
  • 2 tins passata or crushed tomatoes approx 800g
  • 1/3 cu red wine
  • 5 garlic garlic
  • 1 Tbsp olive oil
  • 1 tsp oregano
  • 1 tsp salt
For the Mushrooms
  • 800 g chestnut mushrooms sliced
  • 3 cloves garlic finely chopped
  • 1 tsp thyme
  • 1/3 cup white wine
  • 1 Tbsp olive oil
  • salt & pepper to taste
For the Kale
  • 400 g kale torn into 3-4 cm pieces
  • 1 clove garlic
  • pinch salt
For the Béchamel Sauce
  • 2 Tbsp olive or rapeseed oil
  • 3 Tbsp plain flour
  • 500 ml oat or soya milk
  • 1 Tbsp mustard
  • 1 Tbsp miso
  • 3 Tbsp nutritional yeast
  • pinch salt
  • 3-4 slices vegan smoked gouda cheese we like 'Follow your Heart' brand. This is totally optional.
  • 1 tsp smoked paprika if you want a smokier flavour
To Assemble the Lasagne
  • 15-20 sheets lasagne depending on your lasagne dish size
  • handful panko breadcrumbs
  • 50 g vegan 'parmesan' cheese optional
Instructions
For the Tomato Sauce
  1. Gently sautee the garlic in the olive oil until softened

  2. Add all other ingredients and simmer for around 20 mins until the sauce is thickened. 

  3. Taste and add a little sugar or salt to balance the flavour as needed.

For the mushrooms
  1. Add all the mushrooms, oil & garlic to a large pan.

  2. Sautee until the mushrooms start to loose their water & brown a little.

  3. Add the herbs, seasoning & wine & sautee until the wine evaporates. 

For the Kale
  1. Add the cut up kale & garlic or other greens to a large pan or wok with NO oil.

  2. Heat until the greens start to 'char' a little - this gives a lovely smokey flavour.

  3. Put the lid on & heat for another few minutes until the greens wilt. 

For the Béchamel Sauce
  1. Gently heat the oil & flour in a large saucepan. Heat on low for a few minutes to ensure the flour is 'toasted' to remove any floury taste.

  2. Gently add the oat or soy milk, little by little, whisking constantly.

  3. After a few minutes the flour should be incorporated & the sauce will start to thicken. 

  4. Add the miso, nutritional yeast, mustard & other flavourings. Taste & adjust with more flavours to taste.

To assemble the lasagne.
  1. Use a large roasting dish & swish with oil. You can add a little flour or semolina to the base to prevent sticking if you wish.

  2. Add some tomato sauce to the base & spread thinly. 

  3. Add a layer of lasagne sheets. Then layer sauce, mushrooms & kale & bechamel.

  4. Repeat with another layer of lasagne sheets, sauce, mushrooms, kale & bechamel 

  5. Add one more layer of lasagne sheets. Layer over the last of the sauce and dot becheamel over the top. 

  6. Sprinkle panko breadcrumbs & extra vegan parmesan if you wish. 

  7. Bake in a low oven (180C/Gas Mark 4) for at least 45 minutes to cook through.

  8. The lasagne can be made the day before & kept in the fridge, until ready to bake.

  9. When serving be sure to 'rest' the lasagne for 10 minutes as it will be SUPER hot inside!

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