i made a few changes, since i didn't want to spend an arm and a leg on mushrooms. i used one package of baby bellas and also a package of boca crumbles. i also added a tablespoon of red pepper flakes to the tomato sauce which gave it a nice kick. i used a big lasagna pan for this - i was worried the 9x13 called for wouldn't be deep enough. all in all, a big hit and i will definitely make it again - the bechamel was a wonderful extra layer of flavor!
Vegetarian Lasagne
Our favorite lasagne is a vegetarian take on the classic, creamy lasagne bolognese. In it, the meat is replaced with earthy shittake mushrooms and the noodles aren't boiled before baking, so they're less mushy when they come out of the oven.
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Credit: André Baranowski
12 tbsp. unsalted butter
12 sun-dried tomatoes
1 shallot, chopped
1 carrot, chopped
1⁄2 cup flour
5 cups milk
1 tsp. ground nutmeg
Salt and pepper
3 tbsp. olive oil
2 lbs. shiitake mushrooms,
stemmed, quartered
1⁄2 lb. spinach, chopped
6 cloves garlic, chopped
3 tbsp. chopped flat-leaf parsley
2 tbsp. chopped oregano
1 tbsp. chopped thyme
1 tbsp. chopped rosemary
1 tbsp. tomato paste
5 cups whole canned tomatoes, crushed
1 lb. lasagna noodles
2 1⁄2 cups grated grana padano
2 1⁄2 cups grated fontina
1. Grease a 9"x 13" baking pan with 1 tbsp. butter. Cover dried tomatoes with 1 cup boiling water; soak for 20 minutes. Drain. Chop; set aside.
2. Make béchamel: Heat 8 tbsp. butter in a 4-qt. saucepan over medium heat. Add shallots and carrots; cook 5 minutes. Add flour; cook 2 minutes. Whisk in milk; boil. Reduce to medium-low; simmer, whisking, until thick, 20–25 minutes. Add nutmeg; season with salt and pepper.
3. Meanwhile, heat olive oil and remaining butter in a 6-qt. pot over medium-high heat. Add mushrooms; cook 10 minutes. Add dried tomatoes, spinach, garlic, parsley, oregano, thyme, rosemary, and tomato paste; cook 3 minutes. Add canned tomatoes. Cook for 8-10 minutes, stirring occasionally. Set sauce aside.
4. Heat oven to 375˚. Spread 2 cups tomato sauce in baking dish. Cover with a layer of noodles. Spread 1 cup béchamel over top; sprinkle with 1⁄2 cup of each cheese and 2 cups tomato sauce. Repeat layering 2 more times. Top with remaining noodles, tomato sauce, béchamel, and cheeses. Bake covered with foil on a baking sheet for 1 hour. Remove foil; raise oven to 500˚. Bake until golden, 15 minutes.
SERVES 6 – 8
Ratings & Reviews (8)
We absolutely enjoyed this dish! I halved the recipe due to the fact it was only two of us eating it. We had plenty of leftovers at that. All the flavors meld so well together. I've only made lasagne with mozerella & ricotta so this was an experience for both of us. Gratze'
I've made this twice. It's a very forgiving recipe. Even if you don't have everything, it's still....wow, yummy!
Absolutely delicious! A flavorful, rich lasagne. Not one person complained about the absence of meat, which is the hallmark of a wonderful vegeterian dish.
OMG I'm reminded of why I haven't made lasagna in a very long time. It is at least 4 hours of work before it even goes in the oven! Not an after-work recipe! For those who are wondering, yes it really works with uncooked, ordinary dry lasagna noodles (I have not tried the "oven ready" noodles) so no worries there. My first run-through I followed the recipe as close as I could, although I used half cremeni mushroons as the shiitakes were brutally expensive. Most recently I've used 1 lb. shiitakes and 1 lb. eggplant, both chopped fairly small (1/4") and I've found that a 300g bag of chopped frozen spinach and two 28 oz. cans of whole tomatoes, blitzed in the food processor, did a fine job.
Excellent dish I made this for our vegetarian friends and it was unbelievably delicious. I froze the Fontina for easier grating in the food processor. Yes lots of prep work but so very worth it.
If you could give this a six, I would. I've rated it before, I'm rating it again because it's that good!!
A killer. have made many many times, including as the crowning dish of a Zin dinner party.
Vegetarian Lasagne
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