Fennel and Mushroom Lasagne

When I was cruising in the web I came across a picture that shows a vegan meal chart. I really wish we would have this here in switzerland!!. We only have a few restaurants who serve "some" vegetarian dishes I know two restaurant who serves vegan meals. That's not much for a city with about 171'000 Inhabitants with a lot of vegan women and men.

I guess I have to move over the sea to the USA or a big German city where the possibilities are better for a vegan woman.

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Fennel and Mushroom Lasagne

 



I love lasagna but I rarely have the time to make it. I have learned that, like pizza, you don't need to top it with cheese (or cheese substitutes) to make a great lasaga. I make mine nice and saucy so it does not dry out and have yet to be disappointed. The fennel is a nice flavour addition here, and the sausage and mushrooms provide great texture.

 

INGREDIENTS

 

- 9 lasagna noodles

- 2 tbsp oil

- 1 fennel bulb, trimmed, halved, and thinly sliced

- 2 cloves garlic, chopped

- 1 small red pepper, diced

- 1 small yellow pepper, diced

- 8 oz sliced cremini mushrooms

- 5 king oyster mushrooms, sliced

- 3 vegan sausages chopped

- 1 tsp oregano

- 1 tsp basil

- 1 tsp salt

- freshly ground pepper

- 1 recipe tofu ricotta

- 2 jars spaghetti sauce

 

METHOD

Preheat oven to 375 degrees

 

1. Cook lasagna noodles as per the directions on the box.

 

2. While noodles are cooking, heat oil in a large frying pan over medium heat. Saute fennel for 10 mins, until softened and lightly browned. Add peppers and saute for 3 mins.

 

3. Add mushrooms and spices to the pan and mix well. Add a few splashes of water to the pan to help steam the mushrooms. Cook for 5-7 mins, until mushrooms are soft and liquid is reduced. Add sausage and mix well. Remove from heat and let cool.

 

4. Assemble the lasagna. Cover the bottom of a large baking dish with spaghetti sauce and top with three noodles. Spread half of the tofu ricotta on top of the noodles, and top that with half of the mushroom mixture. Top with more spaghetti sauce and then three more noodles. Repeat.

 

5. Cover the top noodles with a thick later of spaghetti sauce. Cover dish with foil and bake for 60 mins. Remove foil and bake for 30 mins, or until sauce has thickened. Let sit for 20 mins before cutting and serving.

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While grewing up my mother used the saffron mostly only for rice. But now older and living on my own I use saffron a lot for vegetable.

Half a year ago I bought a special saffron flavor mixture powder for a vegan paella. Since then I use the powder sometimes and the color and taste it gives to the dish is just great. So I you see somewhere and already prepared special saffron paella powder get it.

 

This time I used the normal saffron as not every one got the paella powder.

 

Saffron Stewed White Beans

 

Ingredients

• 2 cups dried white beans
• 1 1/2 quarts vegetable stock (or water)
• 1 onion, diced small
• 3 tablespoons vegetable oil
• 16 ounces whole peeled tomato, crushed by hand
• 1 bay leaf
• 1 pinch saffron threads
• 2 tablespoons harissa paste
• Salt, to taste

Directions

1. In a large stockpot over medium heat, place vegetable oil and onion. Cook until translucent, than add tomato, bay leaf, saffron, and vegetable stock.

2. Bring to a boil, then reduce to a simmer. Cook until beans are done throughout. Strain beans and set aside.

3. Return pot to heat, add harissa, and remaining beans. Cook 15-25 minutes, or until beans are soft, but not overcooked. Season with salt to taste.