Mushroom & Pesto Vegan Lasagne

Lasagne doesn’t have to be baked: it makes a great change from other pastas simply boiled and tossed into a sauce. Here we've mixed it with sautéed mushrooms, swiss chard, pine nuts, sweet onions and a creamy vegan sauce, for the ultimate comfort meal. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2):⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 red onions, peeled & finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g chard, stripped from stalks (you'll need both)⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g mushrooms, sliced into 1cm⠀⠀⠀⠀⠀⠀⠀⠀⠀ 30g black olives, sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150-200g lasagne ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀

Lasagne doesn’t have to be baked: it makes a great change from other pastas simply boiled and tossed into a sauce. Here we’ve mixed it with sautéed mushrooms, swiss chard, pine nuts, sweet onions and a creamy vegan sauce, for the ultimate comfort meal. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You’ll need (serves 2):⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 red onions, peeled & finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g chard, stripped from stalks (you’ll need both)⠀⠀⠀⠀⠀⠀⠀⠀⠀
200g mushrooms, sliced into 1cm⠀⠀⠀⠀⠀⠀⠀⠀⠀
30g black olives, sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀
150-200g lasagne ⠀⠀⠀⠀⠀⠀⠀⠀⠀
20g pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tbsp balsamic vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp light brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tbsp green pesto⠀⠀⠀⠀⠀⠀⠀⠀⠀
250ml soy cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
50g salad leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Heat 2 tbsp of oil in a medium saucepan. Add the onions and a pinch of salt. Gently cook for 20 mins, stirring as little as possible, until very soft. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Boil the swiss chard leaves for 2 mins, until wilted. Drain. Run them under cold water to cool. Squeeze out excess moisture. Chop. Finely chop the chard stalks. ⠀⠀⠀⠀⠀⠀⠀⠀
Break the sheets of lasagne into 2-3 rough pieces. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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In a large, dry frying pan, gently heat the pine nuts until golden and toasted. Transfer to a plate.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add the vinegar and sugar to the onions. Cook, stirring often, for a further 10 mins, until nicely caramelised. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Heat 1 tbsp of oil in the frying pan. On a medium heat, fry the chard stalks for 6 mins. Add the mushrooms, with a splash more oil. Fry for 3-4 mins, until they’ve softened and coloured slightly. Remove from the heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Add a glug of oil to the boiling water pan (1 tbsp). Boil the lasagne for approx. 7 mins, stirring often to prevent them sticking. Drain, reserving a little cooking water. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Stir the olives, pesto and soy cream into the mushrooms. Add the chard leaves and lasagne. Gently warm. Add a splash of lasagne water to thin the sauce to your liking.⠀⠀⠀⠀⠀⠀⠀
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On serving plates, layer the lasagne, mushroom and chard mix with the caramelised onions. Sprinkle over the pine nuts. Serve with the salad leaves.

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