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Mushroom & Sage Lasagna

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

Course Main Dishes
Servings 8 servings

Ingredients

  • ½ cup 70 g raw, unsalted almonds
  • ¼ cup 25 g raw, unsalted pecans
  • 1 tablespoon plus 2 teaspoons unrefined coconut oil
  • teaspoons sea salt plus more to taste
  • Fresh-cracked black pepper
  • Pinch of fresh-ground nutmeg
  • 3 large leaves kale chopped into small pieces
  • 1 9-ounce (255 g) package gluten-free lasagna noodles
  • cups 340 g cashews, soaked 4 to 6 hours, drained, and rinsed
  • cups 360 ml water
  • ½ cup 65 g pine nuts, toasted
  • 3 teaspoons fresh lemon juice
  • 5 to 6 sage leaves
  • 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
  • 2 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.