A Tuscan spin on the Italian classic, this secretly nutritious dish swaps the tomato sauce for a creamy white one, and we reckon you’ll be a convert after one bite.
You will need
Serves 4
- 3 teaspoons extra-virgin olive oil
- 2 cloves garlic
- 600 g mushrooms (button, Swiss brown or field), sliced
- Bunch kale, stalks removed and finely chopped (equivalent to 4 tightly packed cups)
- 1/2 cup pine nuts, toasted, plus extra to serve
- 1 teaspoon lemon rind
- 200 g packet vegan instant lasagne sheets
- 1 cup vegan cheese, grated (optional)
Béchamel sauce
- 1/3 cup extra virgin olive oil
- 2/3 cup (100 g) plain flour
- 3 cups unsweetened almond milk
- 1 cup vegetable stock
- 1/2 teaspoon salt
- 1/4 cup nutritional yeast
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
Directions
-
Step 1
Preheat oven to 180°C, if fan-forced (200°C conventional).
-
Step 2
Heat half the oil in a large frying pan over medium heat. Add garlic and mushrooms and cook for 4-5 minutes or until mushrooms are very soft. Strain through a sieve or colander into a bowl and reserve liquid.
-
Step 3
Heat remaining oil in frying pan and cook kale for 2-3 minutes or until wilted, then remove from heat.
-
Step 4
Mix together mushrooms, kale, pine nuts and lemon rind. Season with salt and pepper.
-
Step 5
To make béchamel sauce, heat oil in a large saucepan. Add flour and stir into a smooth paste. Cook for 1 minute. Add almond milk and stock gradually and simmer until thickened. Stir through salt, nutritional yeast, cayenne pepper and mushroom liquid.
-
Step 6
Line a 20 x 30 cm greased ovenproof dish with lasagne sheets, top with 1/3 of the mushroom mixture, then top with 1/4 of the béchamel sauce. Repeat process twice, then add a final layer of pasta topped with remaining béchamel sauce.
-
Step 7
Scatter cheese on top if using, cover with foil and bake for 45 mins. Remove foil and cook for a further 10-15 minutes until browned slightly.
-
Step 8
Cut lasagne into squares and serve.
More sugar-free options
Directions
30 mins to prep
75 mins to cook
-
Step 1
Preheat oven to 180°C, if fan-forced (200°C conventional).
-
Step 2
Heat half the oil in a large frying pan over medium heat. Add garlic and mushrooms and cook for 4-5 minutes or until mushrooms are very soft. Strain through a sieve or colander into a bowl and reserve liquid.
-
Step 3
Heat remaining oil in frying pan and cook kale for 2-3 minutes or until wilted, then remove from heat.
-
Step 4
Mix together mushrooms, kale, pine nuts and lemon rind. Season with salt and pepper.
-
Step 5
To make béchamel sauce, heat oil in a large saucepan. Add flour and stir into a smooth paste. Cook for 1 minute. Add almond milk and stock gradually and simmer until thickened. Stir through salt, nutritional yeast, cayenne pepper and mushroom liquid.
-
Step 6
Line a 20 x 30 cm greased ovenproof dish with lasagne sheets, top with 1/3 of the mushroom mixture, then top with 1/4 of the béchamel sauce. Repeat process twice, then add a final layer of pasta topped with remaining béchamel sauce.
-
Step 7
Scatter cheese on top if using, cover with foil and bake for 45 mins. Remove foil and cook for a further 10-15 minutes until browned slightly.
-
Step 8
Cut lasagne into squares and serve.
You will need
Serves 4
- 3 teaspoons extra-virgin olive oil
- 2 cloves garlic
- 600 g mushrooms (button, Swiss brown or field), sliced
- Bunch kale, stalks removed and finely chopped (equivalent to 4 tightly packed cups)
- 1/2 cup pine nuts, toasted, plus extra to serve
- 1 teaspoon lemon rind
- 200 g packet vegan instant lasagne sheets
- 1 cup vegan cheese, grated (optional)
Béchamel sauce
- 1/3 cup extra virgin olive oil
- 2/3 cup (100 g) plain flour
- 3 cups unsweetened almond milk
- 1 cup vegetable stock
- 1/2 teaspoon salt
- 1/4 cup nutritional yeast
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg