Roasted Mushroom Lasagna with Truffle Cream
Serves 2 or 3
This lasagna is so fancy! Juicy roasted mushrooms and seasoned swiss chard are topped with a cashew truffle cream, layered between lasagna noodles, then drenched in a mild and creamy white sauce. As it bakes the truffle cream takes on an almost ricotta like consistency, delicious. This makes a small batch of lasagna, enough for about 2 or 3 people – so it's perfect for an intimate dinner with a loved one.
- 1 recipe Roasted Mushrooms
For the White sauce
- 1 tsp white Truffle oil
- 1/2 tsp Sea salt, or to taste
- 1/8 tsp White pepper
- 1 cup unsweetened non-dairy milk
- 1/2 cup raw Cashews
For the Truffle cream
- 1/2 cup unsweetened non-dairy milk
- 1/4 tsp Onion powder
- 1/2 tsp Apple cider vinegar
- 1/2 cup Water
- 1 Garlic clove
- 1 tbsp Truffle oil
- 1 cup raw Cashews
- 1/2 tsp Sea salt, or to taste
For the rest
- 1/8 tsp Sea salt
- 3/4 cup diced Onion
- 1 tbsp Water
- 1/4 tsp freshly ground Black pepper
- 8 Lasagna noodles, broken in half and boiled according to directions on the package
- 1 tbsp Olive oil
- 1 tightly packed cup de-stemmed Swiss Chard, thinly sliced
- First prepare roasted mushrooms. Once cool enough to handle, divide in 3 equal portions and set aside.
- While the mushrooms are roasting, make the white sauce: Place sauce ingredients in a blender and blend a few minutes until completely smooth. Pour into a separate container and set aside. Don't wash the blender, just make the truffle cream right away: Blend all truffle cream ingredients together until completely smooth and set aside.
- Preheat oven to 375 F and lightly oil an 8 inch square baking pan. Place the tbsp of olive oil in a medium skillet over medium heat. Once hot, add onions and black pepper, cooking and stirring for 3 minutes. Deglaze the pan with the tbsp of water and add the chard and salt. Cook an additional minute, until the chard has wilted and water has evaporated. Evenly divide mixture into 3 portions and set aside.
- Assemble the lasagna: Pour 1/2 cup of white sauce on the bottom of your prepared pan. Place 4 lasagna halves on top, overlapping slightly. Top with a portion of the chard mixture, followed by a portion of the roasted mushrooms, then top with 1/2 cup of the truffle cream Repeat until you have used all the components. Press down lightly on the top noodles and top with the remaining 1/2 cup of white sauce. Cover tightly with foil and bake for 45 minutes. Let cool 10 minutes before cutting into it. Tastes even better the next day!