organic mushroom lasagna

There’s many things I like to do for Fall and I’d like to do for Fall: sip apple cider and go to the fair, enjoy an organic pumpkin latte from my coffeeshop, go to the coffeeshop on a rainy day, scout out the foliage, go running on a crisp sunny day and make and savor this indulgent mushroom lasagna. 

I’ve been been making mushroom lasagna for years since Ina had the five o’clock spot and I never missed an episode on Food Network. This recipe is an adaption from Ina and is one of the few that I feel from her which isn’t oversalted. The only ingredient is mushrooms and good, organic Parmesan which taste like indulgent gourmet eaten off of the Italian coast. It smells inviting to come home to and makes the kitchen smell amazing which almost makes spending time slaving over a hot stove and oven and the dark by six o’clock Fall evenings seem just a little easier to slip into comfort. Well, it’s no sweat when you eat comfort meals. 

It seems like a lot of prep which can seem trying with time but the secret to prepping great homemade meals of any cook is to multitask in the kitchen otherwise nothing will get done. While the noodles are boiling, you’ll be working on your rue for the sauce. Once that thickens up, onto the mushrooms! Quite soon, it will all come together! 

If you check the archives, I had a similar recipe to this tucked away but I like this one with my own twist on it better! 

mushroom lasagna 

Makes two (for more double the recipe)

8 lasagna noodles,boiled to al dente

4 cups of cashew milk 

1 1/2 cup of unbleached flour 

Sea salt and pepper

allspice, pinch 

chili powder, pinch 

8 oz organic portabello mushrooms, washed and sliced 

6 pats of earth balance butter 

2 tsp of olive oil 

1 cup of organic Parmesan 

1. Preheat the oven to 350 degrees. Boil the noodles. While that’s boiling, prep the mushrooms and sauce. 

For the mushrooms, add butter and oil to pan and add mushrooms cooking for several minutes giving them time to release their juices. Season with salt, pepper and allspice. Set aside once done. 

For the rue, stir in 1/4 cup of Earth Balance butter to the cashew milk along with salt, pepper and allspice. Whisk into flour until thick. 

2. Drain noodles. Layer into pan. Add a layer of lasagna, sauce, mushrooms, Parmesan and another lasagna layer in that order and repeat. 

3. Bake for 45 minutes until sauce is melted and bubbly. 


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