Mushroom garlic lasagna
Mushroom garlic lasagna recipe in the vegetarian category
Recipe ingredients:
- Filling:
- 2 teaspoons olive oil
- 2 large onions, diced
- 2 1/4 pounds collard greens, about 36 collard leaves, stems removed and discarded, leaves chopped
- 5 garlic cloves, minced
- 1 teaspoon sea salt
- Mushroom garlic mixture:
- 3 pounds shiitake mushrooms, chopped
- 15 garlic cloves
- 1 1/2 teaspoons sea salt
- Tofu feta mixture:
- 1 cup almonds
- 2 pounds tofu, firm, pressed to remove as much water as possible
- 2 tablespoons black truffle oil, or olive oil
- 1 1/2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1/2 cup fresh basil leaves, packed
- Sauce:
- 3 1/2 cups tomato mushroom sauce, use any type of bottled sauce, or make a homemade sauce
- Pasta:
- 1/2 pound no boil oven ready rice lasagna noodles, or no boil oven ready whole wheat lasagna noodles, but only if the dish can have some gluten, if you want to use regular lasagna noodles, prepare as indicated, and then use them in this recipe as directed, about 9 to 12 inch pieces
- Garnish:
- 4 tablespoons basil, fresh, chopped
Recipe method:
- To prepare the filling, heat a skillet over medium-high heat and add oil.
- Saute onion, chopped collard green leaves, and garlic, sealing them one at a time, about 35 minutes total.
- After sealing, season vegetable mixture with salt. Turn off heat.
- To prepare the mushroom-garlic mixture, heat a skillet over medium-high heat and add oil.
- Add mushrooms cooking until all liquid is cooked off and the mushrooms start to brown a little.
- Add garlic and cook another 3 minutes.
- Add salt, cook another 2 minutes, and turn off heat.
- During this process, prepare the tofu-feta mixture using a food processor.
- Add almonds first and grind.
- Add the remaining tofu-feta mixture ingredients, and blend until smooth.
- Fold together the mushroom-garlic mixture and the tofu-feta mixture.
- To assemble, use a large, about 9 x 13 inch baking pan.
- Spread a thin layer of sauce in the bottom of the pan, about 1 cup.
- Place 3 pieces of lasagna noodles, about 1/3 of the noodles, in the bottom of the pan.
- You don’t want the noodles to overlap since the pasta will expand during baking.
- Spread half of the mushroom-garlic-tofu-feta mixture over the noodles.
- Then spread half of the vegetable filling on top of the mushroom-garlic-tofu-feta.
- Put down 3 more pieces of lasagna noodles and cover with 1 cup of tomato sauce.
- Cover this with the other half of the mushroom-garlic-tofu-feta, the other half of the vegetable mixture.
- Place the last 3 lasagna noodles on top of this covering it thoroughly with sauce, about 1 1/2 cups.
- There should be 3 layers of noodles, and 2 layers of tofu-feta filling.
- Cover pan with foil, and bake in a 375 degrees F oven, no need to preheat oven, for 40 minutes.
- Remove foil and bake 10 minutes more to give the top layer a golden brown appearance.
- Serve garnished with basil.
- Variation: You can use regular lasagna noodles, ones that are not oven ready and need to boil, follow instructions to boil noodles and use just as described above.
Tags: mushroom, garlic, lasagna, recipe, vegetarian, recipes, cooking