Vegan Mushroom Lasagne with Kale
A delicious Vegan lasagne with mushrooms & kale. Perfect for when you have lots of guests to feed
Servings: 8
Calories: 434kcal
Ingredients
For the Tomato Sauce
- 800 g passata or crushed tomatoes
- 75 ml white wine
- 5 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon salt
For the Mushrooms
- 800 g chestnut mushrooms, sliced (8 cups)
- 3 cloves garlic, finely chopped
- 1 teaspoon thyme
- 75 ml white wine (⅓ cup)
- 1 tablespoon olive oil
- salt & pepper to taste
For the Kale
- 400 g kale torn into 3-4 cm pieces (6 cups) (use other greens if kale not available)
- 1 clove garlic, finely chopped
- pinch salt
For the Béchamel Sauce
- 2 tablespoon olive or rapeseed oil
- 4 tablespoon plain flour (add a little cornstarch incase the mixture doesn't thicken)
- 750 ml oat or soya milk (2 cups)
- 1 tablespoon mustard
- 1 tablespoon miso / white miso (white miso keeps white colour)
- 3 tablespoon nutritional yeast
- pinch salt
- 50 g vegan cheese I like Applewood smoked or Follow your heart smoked gouda
- 1 teaspoon smoked paprika if you want a smokier flavour
Crunchy Topping
- 50 g panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- 50 g vegan cheese I like Applewood smoked or Follow your heart smoked gouda
To Assemble the Lasagne
- 12-15 sheets lasagne depending on your lasagne dish size
Instructions
For the Tomato Sauce
- Gently sautee the garlic in the olive oil until softened
- Add all other ingredients and simmer for around 20 mins until the sauce is thickened
- Taste and add a little sugar or salt to balance the flavour as needed
For the mushrooms
- Add all the mushrooms, oil & garlic to a large pan
- Sautee until the mushrooms start to loose their water & brown a little
- Add the herbs, seasoning & wine. Sautee until the wine evaporates
For the Kale
- Add the cut up kale & garlic (or other greens) to a large pan or wok with NO oil
- Heat until the greens start to 'char' a little - this gives a lovely smokey flavour
- Put the lid on & heat for another few minutes until the greens wilt
For the Béchamel Sauce
- 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
- Gently add the oat or soy milk, little by little, whisking constantly
- After a few minutes the flour should be incorporated & the sauce will start to thicken.
- Add the miso, nutritional yeast, mustard & other flavourings. Taste & adjust with more flavours to taste
To assemble the lasagne
- Add some tomato sauce to the base & spread thinly
- Add a layer of lasagne sheets. Then layer sauce, mushrooms & kale & bechamel
- Repeat with another layer of lasagne sheets, sauce, mushrooms, kale & bechamel
- Add one more layer of lasagne sheets. Layer over the last of the sauce and dot becheamel over the top
- Cover with foil.
- Bake in a low oven (180°C / 350°F / Gas Mark 4) for around 25 minutes to cook through.
- Remove the lasagne from the oven and remove the foil, sprinkle on the breadcrumbs and add vegan parmesan/vegan melty cheese to the top then cook for a further 15-20 minutes.
- When serving be sure to 'rest' the lasagne for 10 minutes as it will be SUPER hot inside!
Notes
Note: The lasagne can be made the day before & kept in the fridge, until ready to bake.
Nutrition
Calories: 434kcal | Carbohydrates: 63g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 665mg | Potassium: 886mg | Fiber: 8g | Sugar: 15g | Vitamin A: 5966IU | Vitamin C: 58mg | Calcium: 325mg | Iron: 5mg