Notes: Any dairy-free milk should work in this recipe, but I would recommend rice milk. Also, in my pictures, there are two things I should point out. I only have two layers of filling because I miscounted the number of noodles I would need, oops. The other thing I would like to point out is that my cream sauce is a little dark. This is because I used whole wheat flour instead of all purpose; it was all I had on hand at the time. You can use either.
It's spring, I know, and this recipe is so winter-y. It's been chilly here, though, so you'll have to forgive me. Plus, Brennan is working late a lot this week and this dish is great for leftovers. Easy for him to cut, pack, and warm up at work.
As this is my first post, I also thought it would be a good idea to start off with things I absolutely love. Rosemary is one of those things. It's my absolute favorite herb. Pair it with mushrooms, and you have a match made in.. the dirt? Yes, we'll go with that. That is what makes this lasagna so simple, but so earthy and full of flavor. Few ingredients, lots of yum.
Cannellini beans are the perfect bean for a recipe like this one. They are very subtle, which is exactly what I want. In this lasagna, they will be pureed and serve as your "ricotta" filling. Yeah, I thought it was pretty clever too.
To top off this lasagna, we will be making a creamy sauce with a cheesy flavor. This brings me to my next ingredient, one that has changed my kitchen for the better. Nutritional yeast would be the magic flakes I am referring to. They have a cheesy flavor, and you may find some that have B12. Vitamins! Excellent! Unfortunately, the kind I used did not have B12, but my soymilk does, so we're okay. No deficiencies today.
Mushroom, Cannellini Bean and Rosemary Lasagna
Feel free to leave a comment or question about this recipe. I would love to hear your feedback. Thanks for reading!
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.