Mushroom-Walnut Lasagna
Cozy up with this savory, plant-based alternative to traditional lasagna.
Ingredients
Sauce
- 4 cloves garlic, chopped
- 1 medium carrot, chopped
- 1 stalk celery, chopped
- ½ large yellow onion, chopped
- 8 oz. cremini mushrooms, roughly chopped
- 1 cup walnuts
- 3 tbs. extra-virgin olive oil
- 2 tbs. tomato paste
- 1½ tsp. sea salt
- 1 tsp. dried basil
- 1 tsp. dried oregano
- ¼ tsp. red-pepper flakes
- ¼ cup cabernet sauvignon
- 1 28-oz. can crushed tomatoes
Ricotta
- 2 large eggs
- 16 oz. ricotta
- 1 tsp. Italian seasoning
- ½ tsp. sea salt
Assembly
- ½ lb. lasagna noodles
- 16 oz. fresh mozzarella cheese, sliced
- 3 oz. Parmesan cheese, grated
- ½ cup chopped fresh parsley (optional)
Directions
Prepare the sauce:
STEP 1
Add garlic, carrot, celery, and onion to a food processor or blender, and pulse until finely chopped but not mushy.
STEP 2
Transfer the mixture to a bowl and set aside. Add the mushrooms and walnuts to the food processor and pulse until roughly crumbled.
STEP 3
Preheat a large skillet over medium heat and add the olive oil. Add the onion and carrot mixture and cook until the vegetables are tender, about four to five minutes. Push the vegetables aside and add the tomato paste to the center of the skillet. Cook until caramelized and darkened in color, about two to three minutes.
STEP 4
Add the salt, basil, oregano, and red-pepper flakes, and cook until fragrant, about one minute. Add the mushroom mixture and cook until lightly browned, about five to six minutes more.
STEP 5
Add the wine and allow it to reduce for about two to three minutes. Add the crushed tomatoes, bring the mixture to a steady simmer, and allow it to simmer for 10 minutes.
Prepare the remaining lasagna components:
STEP 1
Meanwhile, preheat the oven to 400 degrees F and prepare the remaining lasagna components.
STEP 2
Whisks the eggs in a mixing bowl until no white streaks remain.
STEP 3
Add the ricotta, Italian seasoning, and the remaining ½ teaspoon of salt, and mix until combined. Cook the lasagna noodles according to package instructions.
STEP 4
In a 9-x-13-inch baking dish, add a thin layer of the sauce. Next, add a layer of lasagna noodles, a generous layer of sauce, a layer of the ricotta mixture, a few slices of fresh mozzarella, and a generous sprinkle of Parmesan. Repeat this order of layering until all the components are used, finishing with a layer of cheese on top.
STEP 5
Cover the dish with foil and bake for 45 minutes.
STEP 6
After 45 minutes, uncover and turn the oven to broil. Broil on high for three to four minutes, or until the top layer of cheese is bubbly and browned in some spots.
STEP 7
Allow to cool for at least 20 minutes before serving. Garnish with fresh parsley if desired.
Photography: Terry Brennan; Food Stylist: Betsy Nelson.
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Maddie Augustin is a Minneapolis-based recipe developer.
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