Creamy Mush­room Lasagna

Look (UK) - - FOOD -

Af­ter dis­cov­er­ing that her en­dometrio­sis symp­toms could be eased with a new way of eat­ing, Jes­sica Mur­nane took to the kitchen, serv­ing up recipes that not only taste great but are good for you too. Her book One Part Plant, with a fore­word by Lena Dun­ham, is out on 23 March and avail­able to pre­order on Ama­zon.

1 pre­heat the oven to 180oc. In a large fry­ing pan, heat a glug of oil. When the pan is hot, add the gar­lic and sauté for about a minute un­til it be­comes fra­grant. Add the mush­rooms, tamari and thyme. Cook, stir­ring reg­u­larly,for6-8min­utes or un­til the mush­rooms re­lease their wa­ter and a lit­tle broth starts to form. 2 Com­bine the cashew nuts and veg­etable broth in a food pro­ces­sor and blend ’til com­pletely smooth. Pour the cashew sauce into the pan with the mush­rooms. Re­duce the heat to medium-low and sim­mer for a cou­ple of min­utes to thicken the sauce, stir­ring fre­quently. Throw in the spinach and stir for an­other minute.

3 pre­pare the lasagna sheets ac­cord­ing to the pack­age in­struc­tions. 4 Spread a third of the mari­nara sauce on the bot­tom of a 8 x 11in bak­ing dish. Add a layer of sheets. Cover the pasta with half the mush­room cream. Add a layer of pasta. Use an­other third of the mari­nara to cover this pasta. Add the re­main­ing mush­room cream. Add the last layer of sheets and cover with mari­nara sauce. 5 Cover the lasagna with tin foil and bake for 30 min­utes. Re­move the foil, add a sprin­kle of nu­tri­tional yeast if you like, and bake for an­other 15 min­utes. Let the lasagna rest for five min­utes be­fore serv­ing.

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