Creamy Mushroom Lasagna
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.