Indian Mushroom Lasagna
A vegetarian twist on the classic Italian dish, using Indian spices and flavors.
Ingredients
- ●1 cup umami mushroom saucesee below for sauce recipe
- ●8-10 noodles lasagna noodlespreferably fresh
- ●1 cup creamy ricotta substituteuse a mixture of yogurt and milk or a non-dairy alternative
- ●1 tsp italian seasoningor use garam masala for an Indian twist
- ●1 cup mushroomssuch as cremini or shiitake
- ●1 medium onionchopped
- ●2 cloves garlicminced
- ●to taste saltpreferably Himalayan pink salt
- ●to taste pepper
- ●chopped fresh cilantrofor garnish
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, heat some oil over medium heat. Add the onions and cook until soft.
- 4
Add the mushrooms and cook until they release their moisture and start to brown.
- 5
Add the garlic and cook for 1 minute.
- 6
Stir in the umami mushroom sauce and cook for 2-3 minutes.
- 7
In a large bowl, combine the creamy ricotta substitute, italian seasoning, and a pinch of salt and pepper.
- 8
Spread a layer of the sauce in the bottom of a 9x13 inch baking dish.
- 9
Arrange 4 lasagna noodles on top of the sauce.
- 10
Spread half of the ricotta mixture over the noodles.
- 11
Repeat the layers: sauce, noodles, ricotta mixture.
- 12
Top the final layer of noodles with the remaining sauce and sprinkle with salt and pepper.
- 13
Cover the dish with aluminum foil and bake for 30 minutes.
- 14
Remove the foil and bake for an additional 10-15 minutes, or until the top is lightly browned.
- 15
Let the lasagna rest for 10-15 minutes before slicing and serving.