Mushroom and Kale Lasagna with Rosemary Cashew Sauce

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Mushroom and Kale Lasagna with Rosemary Cashew Sauce at home. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 437 calories, 18g of protein, and 18g of fat per serving. This recipe serves 6 and costs $1.65 per serving. 82 people were glad they tried this recipe. It is brought to you by Oh My Veggies. A mixture of fresh rosemary, olive oil, mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a rather cheap main course. From preparation to the plate, this recipe takes roughly 55 minutes. With a spoonacular score of 99%, this dish is tremendous. Users who liked this recipe also liked Kale and Mushroom Lasagna, Rosemary Roasted Potato, Mushroom, and Lentil Kale Salad, and Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls {Vegetarian}.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Prepare lasagna noodles according to instructions on package, reserving 3 cups of cooking liquid.To make sauce, place raw cashews in a food processor and pulse until nuts are very fine--you want them to be a flour-like consistency. Add in one cup of reserved water, process until smooth. Add additional water as needed until sauce has a creamy, alfredo-like texture, neither too thick nor too thin. Add the lemon juice, garlic, 2 tablespoons of olive oil, nutritional yeast, and rosemary. Process again until smooth. Season with salt and pepper to taste.Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes, stirring occasionally. Add mushrooms and cook until liquid evaporates and mushrooms begin to brown, about 8 minutes. Stir in kale and continue cooking until wilted; remove from heat.Spread about 1/2 cup of the cashew sauce on the bottom of a 8 x 8 inch baking dish. Layer 4 lasagna noodles and top with half of the veggie mixture. Top with 1/3 of remaining cashew sauce, 4 more noodles, remaining veggie mixture, another third of the cashew sauce, and then the rest of the noodles. Spread the last of the cashew sauce over the top of the lasagna. Cover with foil and bake for 20 minutes. After 20 minutes, remove foil and bake for 5 minutes more.

 

Step by step:

1. Preheat oven to 350 degrees.Prepare lasagna noodles according to instructions on package, reserving 3 cups of cooking liquid.To make sauce, place raw cashews in a food processor and pulse until nuts are very fine--you want them to be a flour-like consistency.

2. Add in one cup of reserved water, process until smooth.

3. Add additional water as needed until sauce has a creamy, alfredo-like texture, neither too thick nor too thin.

4. Add the lemon juice, garlic, 2 tablespoons of olive oil, nutritional yeast, and rosemary. Process again until smooth. Season with salt and pepper to taste.

5. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

6. Add onions and cook until softened, about 5 minutes, stirring occasionally.

7. Add mushrooms and cook until liquid evaporates and mushrooms begin to brown, about 8 minutes. Stir in kale and continue cooking until wilted; remove from heat.

8. Spread about 1/2 cup of the cashew sauce on the bottom of a 8 x 8 inch baking dish. Layer 4 lasagna noodles and top with half of the veggie mixture. Top with 1/3 of remaining cashew sauce, 4 more noodles, remaining veggie mixture, another third of the cashew sauce, and then the rest of the noodles.

9. Spread the last of the cashew sauce over the top of the lasagna. Cover with foil and bake for 20 minutes. After 20 minutes, remove foil and bake for 5 minutes more.

Nutrition Information:

covered percent of daily need