Savory Classic Lasagne
Anytime I have family in town I love to WOW them with vegan food. And this recipe from the November issue of Raise Vegan magazine was a definite WOW factor! It took some time and TLC but was worth every minute!
Vegan food and wine pairing tip: One of the main principals of food and wine pairing is “What grows together goes together.” I paired this Italian lasagne with Italian red wine. The 2018 Che Fico Nero Di Troia is a medium-bodied red with notes of light fruits like strawberry and raspberry. On the palate, it has balanced acidity with a hint of vanilla and spice. Acidity is a foods best friend so this wine was super food-friendly! And while I waited for an hour for the lasagna to bake I had a glass and it is great alone as well! Order THIS wine here.
Classic Lasagne-Adapted from Bish Bash Bosh
-2 onions finely chopped
-3-1/2 oz sun-dried tomatoes, plus 2 Tbsp oil from the jar
-3 carrots finely chopped
-3 celery sticks finely chopped
-1 Tbsp dried rosemary
-1 Tbsp dried thyme
-4 garlic cloves finely minced (I buy the pre-minced kind)
-1 -1/2 lb cremini mushrooms
-1-1/4 cups red wine (I used the Nero Di Troia. Do not use crap wine for cooking! It will ruin your dish!)
-1 Tbsp tomato paste
-1 Tbsp white miso paste
-1 tsp balsamic vinegar
-1/2 tsp dried oregano
-2 tsp Braggs liquid aminos
-2-14.5 oz cans diced plum tomatoes
-2 boxes Explore Cuisine Green Lentil lasagne sheets (or regular if not gf)
For the Bechamel:
-1/2 cup olive oil
-1 cup all-purpose flour
-5-1/4 cups unsweetened plant-based milk (I used ripple pea milk)
-2 Tbsp nutritional yeast
Pre-heat oven to 350. Heat the sun-dried tomato oil over a large skillet. Add the chopped onion and saute for 3-5 minutes. Add in the chopped celery, carrots, minced garlic, sun-dried tomatoes, and mushrooms. Sprinkle with rosemary and thyme. Cook for 10-15 minutes until vegetables are soft.
Pour in the wine and cook until evaporated. Add the tomato paste, miso, balsamic, oregano, and liquid amino. Add the diced tomatoes and 2 cups of water. Bring to boil and reduce to simmer for about 20 minutes.
While that simmers make the Bechamel. Heat the olive oil in a medium saucepan. Add the flour. SLOWLY add the milk cup by cup. Stir continuously. Add in the nooch at the end.
Now layer the lasagne. Add about a cup of ragu to the bottom of a 10x12 pan. Add about 1/2 cup of béchamel on top. Layer the lasagne sheets. Repeat 3x. Top the entire lasagne with the rest of the béchamel. Cover with foil and bake at 350 for 50 minutes. Take the foil off and bake an additional 15 minutes. When done let it rest for 10 minutes and serve with a side of greens!