BREEZEY VEGAN LASAGNA
▢8 cups White Button Mushrooms (768g)
▢2 Tablespoons Soy Sauce
▢3 Canned Chopped Tomato
▢Sea Salt and Black Pepper To Taste
▢6 Tablespoons Olive Oil
▢5 Tablespoons All Purpose Flour
▢4 cups Almond Breeze Unsweetened Almond Milk
▢2 teaspoons Dijon Mustard or other prepared yellow mustard
▢Salt and Black Pepper to taste
For the Lasagna:
▢Spinach Lasagna Sheets Oven Ready*
For the Topping:
▢Vegan Cheese Slices
Slice the mushrooms and then add to a pot with the soy sauce.
Sauté the mushrooms in the soy sauce for a minute. Then cover the pot and leave on medium heat until the mushrooms have released their water.
Then remove the lid from the pot and let some of the water cook off.
When most of the mushroom water has cooked off, add the 3 cans of chopped tomatoes and bring to a simmer.
Turn down the heat and allow to simmer for a few minutes and then add sea salt and black pepper to taste. It’s important that your sauce isn’t too thin by the time you use it, so let it cook off a bit and simmer down before you use it.
Prepare your white sauce. Add the oil to a pot and turn to medium-high. As the oil is heating, sift your flour into a bowl. When the oil is hot (but not sizzling) add the flour all at once and stirring continuously fry the flour in the oil for a bit, stirring vigorously. Then add the Almond Breeze Almond Milk and stir continuously until it reaches the desired thickness.
It will usually start to thicken after it has reached boiling point. Bear in mind that the white sauce will continue to thicken after it is removed from the heat.
When the white sauce is a nice thickness, remove it from the heat, and add salt, black pepper, and mustard. Taste test to make sure it has enough salt/pepper.
When both sauces are ready, pre-heat the oven to 220°C.
Layer the tomato and white sauce with spinach lasagna sheets in an oven-safe dish.
Start with a layer of tomato sauce, then a layer of spinach lasagna, then tomato sauce followed by white sauce, then spinach lasagna, and repeat. End off with a layer of white sauce on the top and finish off with a layer of vegan cheese slices (we used vegan mozzarella slices) and then finish off with sliced tomato and a sprinkle of salt and black pepper.
Place into the oven and bake, uncovered, for 30 minutes. Allow to cool for at least 10 minutes before serving.