Hi everyone! So I made this last night and was unsure as to how it would come out and it came out great!
This is a vegan lasagna, but tasted so creamy due to the tofu béchamel sauce, and sautéed mushrooms.
I adapted this from “The Vegan Slow Cooker” by Kathy Hester 2011.
Yield: 4 servings Prep time: 20 minutes
Cook time- 1 ½ to 2 ½ hours
Mushroom Lasagna with Garlic –Tofu Sauce
For the Bechamel Sauce: 1 package (15 oz. or 420g) silken or soft tofu
Juice of ½ lemon
3 cloves garlic or 1 tsp. dried
½ to 1 tsp. salt (to taste)
1 ½ tablespoons vegan chicken-flavored bouillon
¼ cup nutritional yeast
2 tablespoons olive oil
20 oz. (560 g) mushrooms, sliced
2 sprigs rosemary
½ to ¾ package (10 oz. or 280g) whole wheat lasagna noodles (regular kind, not no boil noodles)
You can do this part the night before, or earlier in the day: To make the béchamel sauce: Puree all the sauce ingredients in a food processor or blender until smooth. Heat the oil in a skillet over medium heat and sauté the mushrooms with the rosemary until they give off their water and begin to brown, about 10 minutes. Remove and discard the rosemary sprigs. Store the sauce and mushrooms in separate airtight containers in the fridge.
2- 2 ½ hours before you will have dinner:
oil the crock of the slow cooker and spread one-fifth of the sauce on the bottom, then top with a layer of lasagna noodles. Break off the corners on one side of each noodle so they fit snugly in the slow cooker. You can add the corners in as well. Place a layer of noodles over the sauce. Add a layer of one-third of the mushrooms and top with another one-fifth of the sauce. Repeat the layers two more times, ending with a last layer of lasagna noodles, and then top that with the remaining sauce. Cook on high for 1 ½ to 2 ½ hours, until a fork will easily go through the middle and the pasta is al dente.