Mushroom Vegetarian Lasagna

A few months ago, my daughter chose to become a vegetarian. This is an opportunity for me to discover new products and test other recipes. I recently discovered tempeh, a preparation made from fermented soybeans and smoked tofu, which brings a delicious taste to dishes, and replaces bacon very well.
Smoked tofu naturally found its place in a dish of vegetarian lasagna with mushrooms.
It’s a delicious lasagna dish and we all enjoyed it.

Mushroom Vegetarian Lasagna:

800g brown mushrooms
100g smoked tofu
1 clove of garlic
1 tbsp porcini powder
1 glass of vegetable broth
50g butter
60g flour
600ml milk
1 package of fresh lasagna
Parmesan cheese
salt pepper
olive oil

Clean and cut the mushrooms.
Fry them over high heat in a little oil.

Add the smoked tofu cut into small pieces and the finely minced garlic clove.
Leave to cook for another 1 or 2 minutes.
Add the porcini powder, thyme and vegetable broth.
Season and simmer over low heat for ten minutes. There should be some liquid left.

Meanwhile, prepare a bechamel sauce.
Melt butter in a pan.
Add the flour and mix.
Gradually add the milk while stirring.
Season and thicken while stirring.

Preheat the oven to 180°C.

Oil a dish.
Place a first layer of lasagna sheets.
Cover with half of the mushroom mixture and a little béchamel.
Repeat the operation, lasagne, mushrooms and béchamel.
Put a final layer of lasagna sheets and cover generously with béchamel and grated parmesan.

Bake for approximately 30 minutes.

Serve hot, with a lamb’s lettuce, for example.

To finish: if you are not vegetarian, and not tempted by the adventure of smoked tofu, you can use smoked bacon.

If you have a food processor, use it to prepare the béchamel.

To have porcini powder, you just need to mix dried porcini mushrooms. I use my Thermomix and I make a nice amount that I use afterwards in many dishes. There is no better way to flavor a velouté, a risotto…

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