Vegetarian Lasagna

serves 10


pasta ingredients

2 eggs

1/2 tbsp water

 1/4 tsp salt

1 3/4 cups all purpose or type 00 flour


lasagna ingredients

2 tbsp butter

1/2 onion, diced

1 clove garlic, minced

7 brown mushrooms, sliced

1 pack (12 oz) Yves Veggie Ground Round

1/4 cup white wine

2 - 28 oz cans of diced tomatoes

1 tsp salt

1 tsp chili flakes

1 tbsp tomato paste

1 tsp vegan Worcestershire sauce or soy sauce

1/4 cup chopped basil

2 cups grated mozzarella

2 cups ricotta cheese


Directions


To make the pasta, place the eggs, water, salt and flour into a stand mixer bowl. With the paddle attachment, combine the ingredients on low for 2 minutes. Attach the dough hook and knead for one minute. Remove the dough from the bowl and knead with your hands for one minute. Let the dough rest at room temperature, covered, for 40 minutes while preparing the sauce.


In a large pot or dutch oven, add the butter, onions, and garlic and sauté on medium heat until caramelized. Add the sliced mushrooms and sauté until soft. Add the veggie ground round and wine, and sauté until the wine had evaporated. Add the diced tomatoes, salt, chili flakes, tomato paste, and Worcestershire sauce, and simmer for 30 minutes.


Preheat the oven to 375ºF.


Bring a large pot of water to a boil. Begin to feed a handful of dough into the pasta maker as per directions. I find that setting the roller to 5 produces the best results. Cut the dough into strips the length of the lasagna pan. Par boil the dough for one minute. Layer the lasagna pieces into the pan as they are made.


Layer the lasagna toppings in a 9 x 13 inch pan as follows; ladle a small amount of sauce on the bottom of the pan to cover, place enough noodles to cover the sauce, 1 cup ricotta smeared on top, 1 cup of sauce, noodles, 1 cup of sauce, 1/2 of the chopped basil, 1 cup mozzarella, noodles, 1 cup ricotta, sauce, the rest of the chopped basil, noodles, 1 cup of sauce, and then top with 1 cup of mozzarella.


Place a piece of tin foil over the pan, making sure that it doesn't touch the lasagna. Bake for 45 minutes, remove the tin foil, and then broil at 500ºF for 10 minutes. Remove from the oven and let cool. Can be stored in the fridge for up to a week.


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