OMS friendly Lasagna

Bolognese:

• 1 medium sized head of cauliflower, broken into florets
• 1 large onion, coarsely chopped
• 1 medium carrot, peeled, coarsely chopped
• 1 celery stalk, coarsely chopped
• 2 gloves of garlic, chopped 
• 350 minced mushrooms (king oyster f.i.)
• 1 cup dry white wine
• 1/2 cup plant milk (I used unsweetened soya milk)
• 1 can (400g) crushed tomatoes
• 3 tbsp tomato paste
• 2 cups veggie broth, divided
• 1 red chili (medium heat) thinly sliced
• 1 tbsp finely chopped rosemary 
• 1 bay leave 
• chopped parsley and basil for garnish 
• salt, black pepper 
• pre-cooked lasagna sheets

instructions:

1. Pulse onion, carrot, and celery in a food processor until finely chopped.
2.  Do the same with mushrooms and cauliflower – separately.
3.  Heat a non-sticking large pan and add mushrooms and cook them on medium-high till golden brown, stir occasionally (ca. 5 min)
4.  Add minced celery, onions and carrots let it cook till onion is soft and translucent (another 5-7 min)
5.  Add garlic, chili and rosemary – same procedure for about 3 min
6.  Add cauliflower, stir, cook till cauliflower is fragrant and begins to stick to the bottom
7.  Add white wine, cook till evaporated (about 3-5 min)
8.  Add broth, milk, bay leave and tomatoes – bring it to boil
9.  Reduce to medium heat, let it simmer for about 40-50 min
10.  Remove bay leave, add salt and pepper to taste

 Bechamel:

•  1 cup milk, plus more if needed
•  1/4 cup corn starch 
•  pinch of nutmeg, freshly grounded 
•  2 tbsp nutritional yeast
•  Salt, as needed

 
 instructions: 

1. Mix cornstarch into cold plant milk, stir well with    a whisk.
2. Add salt, nutritional yeast and nutmeg to the liquid and bring to boil, stir with a whisk frequently to avoid sticking and burning, reduce heat and after thickened, set aside

 „Mozzarella“:

• 2 cups potatoes (360 g), peeled and diced
• 1 cup carrots (135 g), peeled and diced
• 1/2 cup water (125 ml)
• 1/2 cup nutritional yeast (35 g)
• 1/4 cup extra virgin olive oil (70 g)
• 1 tbsp cashew butter
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

instructions:

1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.
2. Drain them and add them to a blender. 
3. Add all the remaining ingredients and blend until smooth.

Lasagna:

1. Preheat oven to 180°C 
2. Layer the ingredients in a suitable oven pan – start with bechamel.
3. Last layer should be „Mozarella“ sauce. I also added some of my homemade cashew parmesan which I still had in my fridge.
4. Bake for about 30 min till golden brown.
5. Remove from oven, set aside for 5-7 min.
6. Cut into pieces and garnish with fresh parsley and basil (I added chili flakes as well)