Open vegan lasagne with sautéed mushrooms, cashew ricotta, kale and truffle oil
Recipe from Rebel Recipes by Niki Webster – rebelrecipes.com
Photo credit: Kris Kirkham
For the cashew ricotta
- 150g cashews – soaked for at least 4 hrs
- 3 tbsp nutritional yeast
- 1 tsp organic apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 6 tbsp water
For the mushrooms
- 125g button mushrooms sliced
- 125g – 2 field mushrooms sliced lengthways
- 1 tbsp olive oil
- Big pinch Sea salt
For the kale
- 2 handfuls kale washed and stalks removed
- 1 tsp rapeseed oil
- Pinch sea salt flakes
- Twist black pepper
To prepare the lasagne
- 3 lasagne sheets (dry without egg)
- Pinch sea salt
- 2 tbsp Toasted hazelnuts
- Drizzle truffle oil
- Fresh thyme
- Sprinkle Sea salt
To make the cashew ricotta
Add all the ingredients to a mini chopper or high speed blender and blitz to a smooth paste.
To cook the mushrooms
Heat the oil in a small pan, add in the mushrooms and fry for a few minutes until soft.
For the kale
Sauté the kale in a the oil for a minute or so until the kale has wilted. Season well.
To make the lasagne
In a large flat frying pan, add 3 lasagne sheets to boiling salted water.
Boil for 12 minutes or until soft and just cooked in the middle.
Refresh in cold water, set aside.
Place the lasagne sheets on top of each other then cut in half across the middle .
Take two of the half sheets and spread cashew ricotta on top of each sheet then place onto two plates.
Build by layering mushrooms and kale, then another lasagne sheet with cashew ricotta.
Repeat to get three layers.
Top with toasted hazelnuts, a drizzle of truffle oil, fresh thyme and a sprinkle of salt.