Mushroom & Sage
Lasagna
Folks of all dietary
inclinations love this comforting recipe.
8+ servings
Ingredients
·
½
cup (70 g) raw, unsalted almonds
·
¼
cup (25 g) raw, unsalted pecans
·
1
tablespoon plus 2 teaspoons unre ned coconut oil
·
1¼
teaspoons sea salt, plus more to taste
·
Fresh-cracked
black pepper
·
Pinch
of fresh-ground nutmeg
·
3
large leaves kale, chopped into small pieces
·
One
9-ounce (255 g) package gluten-free lasagna noodles
·
2½
cups (340 g) cashews, soaked 4 to 6 hours, drained, and rinsed
·
1½
cups (360 ml) water
·
½
cup (65 g) pine nuts, toasted
·
3
teaspoons fresh lemon juice
·
5
to 6 sage leaves
·
1½
pounds (680 g) cremini mushrooms, sliced
·
2
large shallots, sliced or diced (about 1 cup/80 g)
·
1
tablespoon Sucanat or coconut palm sugar
·
2
to 3 tablespoons dry white wine (optional)
·
1
batch Maudie’s Tomato Sauce (page x), or two 24-ounce (680 g) jars pasta sauce
Instructions
1. Preheat the oven to 375°F
(190°C). In a food processor, pulse together the almonds, pecans, 1 teaspoon of
the oil, ¼ teaspoon of the salt, a few grinds of pepper, and the nutmeg until
dusty. Add the kale and pulse 3 times.
2. Prepare the noodles
according to the box instructions—layer them in rows on sheets of parchment to
keep the noodles from sticking to each other.
3. Make a cashew cream sauce
by blending the cashews, water, pine nuts, lemon juice, 2 teaspoons of the oil,
1 teaspoon of the salt, and the sage until smooth; set aside.
4. Place the remaining 2
teaspoons oil, the mushrooms, shallots, Sucanat, and a pinch of salt in a
skillet heated to medium. Stir occasionally for 7 to 10 minutes, until they
caramelize and brown. Add the wine (if using), stir for 2 more minutes or until
it cooks off, and remove from the heat.
5. Add 3 spoonfuls of tomato
sauce into a lasagna pan; spread it around and top with noodles side by side.
Spread a few spoonfuls of tomato sauce and cashew cream sauce over the noodles.
Sprinkle with the mushrooms, season the layer with a pinch of salt and fresh
pepper, then top with another layer of noodles. Repeat these steps, seasoning
each layer with a pinch of salt and pepper, until all the noodles, sauces, and
mushrooms are used. Sprinkle with the almond-pecan-kale topping, cover with
parchment, and bake for 20 minutes. Remove the parchment and bake 20 more
minutes until bubbling.
Credit
line:
Recipe from YumUniverse Pantry to Plate © Heather
Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted
by permission of the publisher, The Experiment. Available wherever books are
sold. theexperimentpublishing.com
The book is forthcoming:
YumUniverse Pantry to Plate
Improvise Meals You Love—from What You Have!—Plant-Packed, Gluten-Free, Your Way!
ISBN: 9781615193400
Publishing: May 16, 2017
Price: $24.95 US
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