An alternative menu this thanksgiving

An alternative menu this thanksgiving

Thanksgiving is suddenly around the corner and in anticipation we are pleased to share a plant-based recipe from menu and recipe developer Ana Rusu, creator of the blog Herbs and Roots. Check out this delicious Mushroom and Tomato Lasagna Casserole which would make a fantastic alternative option if you happen to be hosting this Thanksgiving, and don’t forget your Falcon Bake Set and/or Pie Dishes.

Mushroom and Tomato Lasagna Casserole

Makes 2 small casseroles, from the Falcon baking set or Falcon Pie Dishes

Ingredients:

For the Rich Tomato Sauce:

1 tbsp olive oil
1/2 diced white onion
1/2 diced red pepper
1 tsp oregano
1 cup sliced zucchini
1 clove garlic
2 cups tomato sauce
sea salt

For the Bechamel Mushroom Sauce:

1 tbsp olive oil
1/2 diced white onion
1 tsp dried thyme
2-3 cups chopped chestnut mushrooms
1 1/2 cup veggie cream
1/2 cup fresh chopped herbs
1 clove garlic 
sea salt  

8 lasagna sheets, boiled in salted water  

Method

For the Rich Tomato Sauce:

Sautee the onion with red pepper. Add the zucchini and cook until soften. Add the tomato sauce, bring to a boil and then add oregano, chopped garlic and salt. Set aside. 

For the Bechamel Mushroom Sauce:

Sautee the white onion with dried thyme. Add the mushrooms. After they are all cooked, add the veggie cream. Bring to a boil, then add the chopped garlic, salt and herbs. Set aside.

Assemble in 4 layers: start with a lasagna sheet, add a few tbsp of tomato sauce, add another lasagna sheet add the Bechamel sauce. Continue layering until all ingredients are used.

Bake for about 15-20 min at 175 C.

Serve hot with some black pepper and extra virgin oil on top.


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