I was going to make a new type of lasagne but a gluten-free friend was joining us for dinner and I couldn’t find gluten free lasagne sheets (and the ingredients in some of those products is rather off-putting!) so decided to substitute potato for the pasta layers.
This was SO GOOD! Luckily I wrote everything down as I did it so can make it again!
The cheesy sauce is also on this site here, you’ll need half of the portion this makes.
Spinach & Basil, Mushroom & Potato "Lasagne"
Prep time
Cook time
Total time
Author: Deb
Recipe type: Lasagne
Cuisine: Italian
Serves: 6
Ingredients
- 450g silken tofu
- 450g frozen spinach (frozen weight)
- 1 large onion, finely chopped
- 4 tablespoons of nutritional yeast
- 1 tsp salt
- Leaves from 1 large bunch of basil, blitzed in food processor with 3 tablespoons of pine nuts
- zest of a lemon
- 1 tablespoon lemon juice
- 700g mushrooms, diced. (I used flat mushrooms and white cup, but whatever you have is fine)
- 50g cashews, soaked if necessary, and blended with enough water to cover
- 1 tablespoon tamari
- 1 tablespoon lemon juice
- 700g potatoes, sliced thinly.
- ½ a portion of cheese sauce recipe (see intro)
- 1 cup of passata / blended canned tomatoes
Instructions
- Thaw and squeeze as much of the water out of the spinach and mix in a large bowl with the tofu, the onion - finely chopped; the nutritional yeast, salt, basil & pine nuts, lemon zest and juice and set aside.
- Make the cheese sauce as linked to in the introduction.
- Saute the mushrooms in a large pan in their own juices, mix in the cashew cream, tamari and lemon juice. Cook until liquid has evaporated and mushrooms are tender.
- Meanwhile steam the potatoes until just tender - about 7 mins.
- Take a large lasagne dish. Layer as follows:
- cup of passata / blended tomatoes.
- A third of the Potatoes
- Half of the Spinach tofu mixture
- Half of remaining potatoes
- All the mushrooms
- Remaining potatoes
- Remaining spinach tofu mixture
- Cheese sauce (about half of the quantity the recipe makes)
- Place in a moderate oven - 180 for about 30 minutes or until hot and bubbling and top is browning.