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.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/06/11/spinach-basil-mushroom-potato-lasagne/