1kg of Fruit Bodhi Organics Oyster Mushrooms
2 red onions
2 cloves of garlic
2 sticks of celery
2 sprigs of fresh rosemary
1 teaspoon of dried chilli flakes
1 x 400g tin of green lentils
2x 400g of chopped tomatoes
4 heaped tablespoons of plain flour
300g dried lasagne sheets
1/2 bunch of fresh sage
salt and pepper to taste
Fruit Bodhi Organic mushroom seasoning to taste
Oyster Mushroom Lasagne
Finely chop the onions, garlic, carrots, celery and rosemary leaves. Heat the oil and chilli flakes in a large pan over a medium heat. Once the oil is hot, add the chopped vegetables and rosemary. After 20 minutes, or when the vegetables turn golden, pour in the wine, letting it bubble and cook away, and then add the entire contents of the lentils can. Add in the tomatoes, plus 1 tins worth of water and then allow the food to simmer over a low heat for 1 hour. Season generously.
In the meantime, add the roughly chopped oyster mushrooms into a large non-stick frying pan over a medium heat, and dry-fry for about 5 minutes, then pop them on a plate. Wipe the pan, and then add 4 tablespoons of oil and stir in the flour. Slowly whisk in the almond milk, and simmer for 5 minutes to allow the mixture to thicken, then pour into a blender. Add a 1/3 of the oyster mushrooms and 50g of cheese, season with salt and pepper and 2 tsp of mushroom seasoning to taste, then blend until smooth. Preheat the oven to 180°C/350°F/gas 4.
Spoon a layer of the tomato/vegetable sauce at the bottom of a 25cm x 35cm baking dish and sprinkle over a few mushrooms. Next add a lasagne sheet layer, followed by 5 tablespoons of the creamy sauce. Repeat this 3 more times, ending with a final creamy sauce and mushroom layer. Grate over the remaining cheese. Pick the sage, toss it in some oil and place it in the top layer as a finishing touch! Bake in the oven for 50 minutes until golden brown and bubbling. Leave to stand for 15 minutes before serving.
Delicious with fresh seasonally salad picked from the garden.