Lasagna Bianco, a Vegan White Cheese Sauce Lasagna Recipe
Preheat Oven to 375 degrees.
Start 6 quarts of water to boil for the lasagna noodles.
1 package lasagna noodles
1 tablespoon sea salt
2 tablespoons olive oil
6 quarts water
Béchamel "White" Sauce
1 yellow onion, finely diced
6 cloves fresh garlic
1 quart boxed unsweetened plain soymilk
5 tablespoons olive oil
1/2 cup organic unbleached white flour
1/2 teaspoon sea salt
1 teaspoon black pepper
8 ounces Diaya Mozzarella Cheese, grated
Lasagna Filling and Topping
1 can organic diced tomatoes
6 cups cremini or button mushrooms, finely sliced
1 package green garbanzo beans, frozen section of Trader Joe's
(can't find them, use regular cooked garbanzo beans instead)
1 package frozen spinach, defrosted
1 large heavy bottom skillet
sharp knife for slicing mushrooms
8 quart pan for pasta cooking
long handled spoon
glass casserole dish or dishes (14-cup capacity)
Mushrooms, Onions, and Garlic
Slice all the mushrooms and sautéed them in a heavy bottomed skillet with one tablespoon of olive oil.
Sauté until no mushroom liquid remains in the pan... don't be in a hurry with this cooking process and use a large skillet so the mushrooms are not crowded.
Once the mushrooms have that caramelized brown look to them, add the diced onion and garlic.
Give a few stirs, turn the heat off and set the pan aside.
Béchamel "White" Sauce
Pour the 5 tablespoons of olive oil into a heavy bottomed sauce pan and add the flour.
Cook the flour in the oil for five minutes over medium heat.
In another sauce pan, heat the soymilk to a simmer... do not boil.
Slowly whisk simmering soymilk into the cooked flour mixture, constantly whisking.
Add sea salt and pepper.
Remove the pan from the heat.
Begin adding 1/4 cup amounts of the grated cheeses while continuing to whisk.
Once the cheeses have melted and the sauce is smooth add the sautéed mushroom-onion-garlic mixture, stir to distribute, and set the Béchamel "White" Sauce pan aside.
The Lasagna Noodles
Once the water has come to a full boil, add the salt, olive oil and pasta..
Stir the lasagna noodles often and test for doneness by tasting a piece.
Cook the noodles until they are 'al dente'... firm, but cooked through.
Remember that the lasagna noodles continue to cook AFTER you have drained it, so keep that in mind when testing for doneness... undercooked slightly is okay since this will be baked.
Drain the lasagna noodles and hang them over the edge of the pan until the lasagna is assembled.
HINT: I put on my plastic kitchen gloves when handling the HOT lasagna noodles.
Assemble the Lasagna
Spray the casserole dish with a non-stick oil spray.
First Layer: Put a thin layer of Béchamel "White" Sauce on the bottom of the pan to keep the noodles in place and moist during the baking process.
Layer the lasagna noodles in an overlapping pattern to cover the entire bottom of the dish.
Cooked Lasagna Noodles, Topped with Mushroom-Cheese White Sauce and Frozen Green Garbanzo Beans
Second Layer: Cover the lasagna noodles with a layer of Béchamel "White" Sauce and green garbanzo beans or defrosted frozen spinach.
Finished Lasagna Bianco with Canned Tomatoes and Presto Pesto
Note: Add the Presto Pesto 5 Minutes BEFORE removing from the oven, otherwise it will BURN!
Third Layer: Apply another layer of lasagna and cover it with a can of Muir Fire Roasted Diced Tomatoes.
Finishing Touches: Finish the final layer with dollops of Presto Pesto and a sprinkling of Soyco Vegan Parmesan Cheese.
Cook, Refrigerate or Freeze the Lasagna Bianco
Cook: Cover the assembled Lasagna Bianco with heavy duty foil and bake at 375 degrees for 45 minutes.
Refrigerate: Cover with plastic wrap and refrigerate overnight, then cook it the next day.
Freeze: Cover with plastic wrap tightly and then heavy aluminum foil and freeze for up to a month... defrost in refrigerator overnight, remove inner plastic wrap, recover with aluminum foil and heat at 375 degrees for one hour.
Lasagna Bianco goes well with a fresh simple arugula salad and some homemade garlic bread. Bon Appetit!