Doug Mcnish’s mushroom and spinach lasagna
featuring Emborg mozzarella style slices
250g Emborg Mozzarella Style Slices
12 durum semolina lasagna noodles, divided (see tips below)
1 tbsp fine sea salt
60g vegan butter or margarine
60g all-purpose flour
500 ml non-dairy milk of choice
125 g nutritional yeast
3 tbsp divided extra virgin olive oil
125g finely diced white onion cloves garlic, minced
6 to 8 chopped spinach leaves
1 liter thinly sliced button mushrooms (see tips, below)
1 tbsp chopped fresh thyme leaves
800 ml favourite store-bought tomato/pasta sauce
Preheat oven to 200°C
28x18 cm baking dish
In a large covered pot, bring water and 1 tsp salt to a rapid boil. Add lasagna noodles and cook until al dente, as per package instructions. Drain, using a colander. Rinse pasta under cold running water until cool (to stop the cooking). Cover with a damp kitchen towel and set aside. (Skip this step if using Express noodles).
Meanwhile, in a saucepan over medium heat, melt vegan butter. Add flour and cook, stirring constantly, for 6 to 8 minutes, until the raw taste of the flour has cooked out. Remove from heat and whisk in non-dairy milk, 60 ml. at a time, until smooth. Bring mixture to a boil, reduce heat to low and simmer for 6 to 8 minutes, until thickened. Remove from heat and stir in 60g nutritional yeast and 1 tsp salt. Cover and set aside
In a large skillet over medium heat, heat olive oil. Add onion and remaining 1 tsp salt; cook, stirring constantly, until onion is translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Add spinach and mushrooms and cook until most of the liquid has evaporated, about 15 minutes. Remove from heat and stir in remaining 60g nutritional yeast and thyme. Transfer to a bowl and set aside.
Assembly: Pour just enough tomato sauce into baking dish to coat the bottom, about 60 ml. Lay 4 lasagna noodles lengthwise across bottom of dish, overlapping slightly. Spread half of the spinach-mushroom mixture evenly over top. Cover with half of the non-dairy milk sauce, followed by one-third of the tomato sauce and one-third of the Emborg Mozzarella Style Slices. Repeat, following the same order. Finish with the remaining 4 noodles and top with remaining sauce. Sprinkle with additional nutritional yeast and some of the Emborg Mozzarella Style Slices.
Bake in preheated oven for 45 minutes, until edges are golden brown and crisp and middle is bubbling hot. Serve immediately. The lasagna will keep for up to 1 week in an airtight container in the refrigerator.
Use any lasagna noodles of choice. Doug prefers durum semolina but you may use Express or gluten-free if you prefer. Use button, cremini or portobello mushrooms for this dish. They are meaty and their texture holds up well when baked