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Button mushroom lasagne Recipe

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This recipe for Button mushroom lasagne is from Nutrition-First , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pallet of button mushrooms
2 cups of spinach
1 onion
3 garlic cloves
2 tbsps of vegan soy sauce
1 tsp paprika
1 tsp mixed herbs
½ tsp of onion powder
Pinch of cinnamon
2 tins chopped tomatoes
Lasagne pasta sheets
4 tbsps of olive oil
4 tbsps of plain flour
2 ½ cups of plant-based milk
1 tbsp of Dijon mustard
pinch of salt and pepper
Directions:
Directions:
1 Add the onions and mushrooms to a saucepan with 1 tsp of oil, fry for a minute on a medium heat, then cover with the soy sauce cover with a lid and leave to sweat for 10 minutes stirring occasionally.

2 Add the garlic, paprika, and cinnamon, mixed herbs and onion powder and stir keep frying for a minute then add the chopped tomatoes and leave too simmer while making the white sauce.

3 For the white sauce, add the olive oil to a saucepan over a medium heat, heat for a minute then add the flour stir into a roux then slowly add the milk stirring as it will start to thicken, once thickened add the mustard, salt and pepper.

4 In a large dish, first layer the mushrooms, then spinach then lasagne pasta sheets then the white sauce, repeat once more, add some grated dairy free cheese and chopped tomato. Then place in the oven gas mark 4 for 30 minutes
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I love mushrooms and try to add them into a lot of my recipes, they are a good way to consume vitamin D, which is essential for regulating calcium and phosphates in our bodies. Plus they give a lovely texture and taste.

 

 

 

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