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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat over to 220 C / 425°F. | 2. For the Noodles: Boil lasagna noodles to al dente according to package directions and set aside on baking paper. | 3. For the Bechamel: In heavy bottomed saucepan, melt the margarine over medium high heat. Slowly add the 1/2 cup + 2 tbs flour and stir to combine. Cook for two minutes stirring constantly. Slowly incorporate soy milk with a whisk. Bring just to a boil and reduce heat to low. Cook for 5 minutes, stirring frequently. Mixture should coat the back of a spoon. Remove from heat and add salt and pepper to taste. Add nutmeg. | 4. For the onions, etc: Saute the onion, shallot, fennel and leek in 2 tsp of the olive oil over medium heat in a non-stick pan until the onions are soft and translucent. Set aside. | 5. For the Mushrooms: Still using the non-stick pan, saute the portabellas in 2 tsp of the olive oil over medium heat for about 5 minutes or until the mushrooms begin to release their juices. Add the splash of sherry. Set aside. Saute the oyster mushrooms in the remaining 2 tsp of olive oil for about 2 - 3 minutes. Remove from heat and mix with the portabellas. | 6. For the Vegan Parmesan: In a food processor, mix the nuts, the 1/4 cup flour, the nutritional yeast and about 2 tsp of garlic powder (more or less as you prefer) and a 1/2 tsp of the salt. Test, and add the other 1/2 tsp of salt if needed. | 7. Layer the Lasagna: Spoon a thin layer of bechamel onto the bottom of the pan and spread evenly. Cover with a layer of lasagna noodles. | 8. Spoon 1/3 of remaining bechamel on the noodles and top with a good sprinkle of 'parmesan'. Cover with a layer of lasagna noodles. | 9. Spread all of the onion mixture, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles. | 10. Spread all of the mushroom mix, top with 'parmesan' and ladle a little bechamel. Cover with a layer of lasagna noodles. | 11. Spoon all remaining bechamel on top and top with remaining 'parmesan'. | 12. Cover tightly with tin foil and bake for 40 minutes. | 13. Remove foil and broil for 5 minutes or until top begins to brown slightly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	250	g		222.5	0.0	49.5	1.25
vegan margarine	10	tablespoons		222.5	0.0	49.5	1.25
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
flour	2	tablespoons		289.14	63.3027	4.7005	1.1218
soymilk	1	quart	unsweetened	-	-	-	-
salt	2	teaspoons		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
shallot	2		sliced	-	-	-	-
fennel bulb	1/3	cup	sliced	8.99	2.117	0.3596	0.057999999999999996
leek	1/3	cup	sliced	18.0967	4.1978	0.445	0.08900000000000001
portabella mushroom	10		sliced	-	-	-	-
oyster mushroom	2 1/2	cups	sliced	70.95	13.0935	7.1165	0.8815
sherry wine	1	tablespoon		222.5	0.0	49.5	1.25
macadamia nut	1/2	cup	raw unsalted	481.06	9.2594	5.2997	50.7659
flour	1/4	cup		289.14	63.3027	4.7005	1.1218
nutritional yeast	1/4	cup		133.2	14.7024	17.1936	0.648
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.