Saturday, March 26, 2011

White Lasagna

I want to take a photo class called "How to take pictures of casseroles and make them look appetizing" because so far I have not had much luck!
Regardless, this is my twist on lasagna using thinly sliced potato instead of pasta. Of course you could use pasta instead with the same cooking time, but why not try something new? The filling is hearty and filled with fresh herbs and tons of texture. If you are not a fan of white sauce or don't like vegan cheese, try making this with my marinara recipe for a more traditional take. The ingredients list seems long but this recipe can be made in a single saute pan, making clean up a breeze. Just follow the directions, making each layer one at a time. Scroll to the bottom of this recipe for easy swaps to make this lasagna gluten free.

Caramelized cremini mushrooms, onions and sage layered between thin potato slices, creamy white cheese sauce and crispy seitan with spinach, oven baked until golden brown and bubbly.

White Lasagna
serves 3-4
6 tbl extra virgin olive oil, divided
1 small white onion, half moons
3 cup thinly sliced cremini mushrooms
1/2 tsp pepper
1 tsp dried sage
1/2 tsp salt
8 oz ground seitan
1 tbl fresh thyme
3 garlic cloves, minced
3 cups baby spinach
salt and pepper
1/4 tsp red pepper flakes
1/4 cup vegetable broth
2 tbl ap flour
1 garlic clove, minced
2 cups unsweetened almond milk
1 cup vegan mozzarella cheese (Daiya) plus 1/4 cup for sprinkling
2 large russet potatoes, skin on

In a large saute pan, heat 1 tbl of oil and saute the onions over medium heat until soft and translucent, 5 minutes. Add the mushrooms, pepper, sage and 1 more tbl of oil and raise the heat to medium high. Saute for 7 minutes until the mushrooms are caramelized and browned. Now salt to taste and transfer this mixture to a plate.
Add 2 tbl of oil to the pan and brown the seitan with salt, pepper and thyme. Add the garlic, spinach, red pepper flakes and vegetable broth and cook until the spinach has wilted completely and the broth has evaporated. Transfer the seitan mixture to a plate.
Add the remaining 2 tbl of oil to the saute pan. Sprinkle in 2 tbl of flour and whisk into a smooth paste, cook over medium low heat for 1 minute to get rid of that raw flour flavor. Add the garlic and cook 1 minute more while whisking. While still whisking, pour in the almond milk and stir into a smooth cream sauce. Season with salt, pepper and nutmeg. Add the cheese and whisk until the cheese has melted. Add the vegetable broth to thin the sauce down a bit. Taste and season if necessary.
Slice the potatoes as thin as you can, or use a mandolin and preheat the oven to 350. Assemble in a loaf pan so the lasagna is really tall and thick.
Spread a bit of sauce on the bottom of the loaf pan to lightly coat. Line the bottom with two layers of potato, cut the potatoes to ensure they don't overlap and are in an even layer. Spread half of the seitan mixture over the potatoes. Top with 2 more layers of potato. Spread half of the cheese mixture over the potatoes. Top with 2 more layers of potato. Add all of the mushroom layer next and top with 2 more layers of potato. Add the rest of the seitan mix and 2 more layers of potato on top. Press to compact everything down tightly and pour the remaining cheese sauce on top. Cover with foil and bake for 90 minutes. Remove the foil, sprinkle with the remaining 1/4 cup cheese and bake 10 minutes more until browned and bubbly. Let rest for a bit before serving.

*For gluten free White Lasagna, substitute equal parts seitan with tempeh and replace 2 tbl of flour in the white sauce with 1 tbl cornstarch.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.