Asta este una dintre retetele mele preferate. Mama a fost cea care a venit cu ideea minunata de a face o lasagna vegetariana. Va fi cu siguranta si pe placul celor care nu sunt vegetarieni, reteta concurand cu lasagna clasica cu carne.

Ciupercile ii dau o textura carnoasa delicioasa, si sunt secretul pentru o lasagna vegetariana reusita! Am inlocuit branza rasa de pe deasupra cu un sos de rosii gustos, cu busuioc. O sa va placa!

Trebuie sa incerci aceasta reteta de lasagna vegetariana, va deveni si preferata ta cu siguranta!

Lasagna vegetariana

Ingrediente pentru o tava de lasagna vegetariana:

• foi de lasagna care nu necesita fierbere – am folosit foi intergrale de lasagna
• 500g ciuperci
• 1 morcov
• 2 cepe mari
• 1 ardei gras rosu
• 100g texturat de soia, granule
• piper si sare dupa gust
• 2 lg cimbru uscat
• 1 Lg ulei

Sos:

• 1 conserva de rosii maruntite si decojite (da sunt lenesa si am folosit conserva )
• busuioc proaspat sau uscat

Intructiuni:

Ai nevoie de masina de tocat. Se toaca morcovul, ciupercile, ceapa si ardeiul gras.

Se pune amestecul intr-un bol mare si se adauga soia, cimbru, sare si piper.

Se incalzeste putin ulei intr-o tigaie si se aduga compozitia.

Se soteaza 5 minute.

Se preincalzeste cuptorul la 200C.

Se pune folie de copt intr-o tava.

Asamblare:

Se pune primul strat de foi. Folosind o spatula se intinde jumatate din compozitie, Se adauga al doilea strat si se intinde si restul de compozitie. Se pune la final ultimul strat de foi de lasagna.

Sfat: Acoperiti tava cu folie de aluminiu pentru a se face mai rapid.

Se lasa la cuptor 40 de minute.

Inainte de a o servi se lasa la racit un pic, macar 10 minute.

Pentru sos:

Se adauga rosiile in blender si se pulseaza de vreo doua ori. Se amesteca cu busuioc dupa gust si se toarna peste lasagna.

Delicios!

This dish is one of my favorites so far. I didn’t think it will be so good but trust me it’s even better than the original meat lasagna.

The wonderful thing about using mushrooms for lasagna is that mushrooms provide a richness and meaty texture that makes most people not miss the meat at all.

I substituted the shredded cheese on top that is usually sprinkled over lasagna with a lovely flavorful tomato and basil sauce. The combination is awesome and you won’t miss the cheesy texture. Of course, if you have some vegan cheese you can use it but unfortunately it can’t be found here.

You definitely must try this! You’ll love it !

Ingredients for one 8×12 casserole dish:

• whole wheat lasagna noodles, cooked slightly (I used lasagna noodles that don’t need to be boiled first)
• 500g portobello mushrooms
• 1 carrot
• 2 big onions
• 1 red bell pepper
• 100g textured soy protein, granulated
• ground pepper, to taste
• sea salt, to taste
• 2 tsp thyme
• 1 tbsp unrefined oil

Sauce:

• 1 400g can peeled tomatoes
• fresh or dry basil, to taste

Directions:

Grind the carrot, mushrooms, onions and pepper using your food grinder.

Put the mixture in a large bowl and add soy, thyme, sea salt and pepper.

Heat oil in a large pan. Add mixture and sauté for 5 minutes.

Preheat oven to 375° F.

Put some parchment paper on the bottom of the tray to avoid sticking and using any extra oil.

Assemble the lasagna. Lay down one layer of noodles. Use a spatula to spread 1/2 of the mushroom mixture. Lay down a second layer of noodles. Spread rest of mixture. Lay down last layer of noodles.

Cover casserole with some aluminum foil. It will cook faster.

Bake for about 40 minutes.

Remove from oven and let sit for about 10 minutes.

Add peeled tomatoes and basil in your food processor and blend. Pour sauce on top of lasagna.

Serve warm.

Enjoy!