Mouthwatering Mushroom-Spinach Lasagna!

Put this in the oven for 40 minutes and let the magic happen!

LunchBreakLive is on with the Silver-Chic Chef, Elysabeth Alfano. Mushroom-Spinach Lasagna is in the house as Elysabeth veganizes the age-old recipe! Skip the cruelty and still indulge in all of the amazing flavors of Italy. Watch as she cooks up a lasagna in minutes that’s sure to make your mouth water!

Make a variety of lasagnas with different ingredients to your liking!

Elysabeth shows us the base for her lasagna. Amazingly, she uses pine nuts and soy milk to make the ricotta. Elysabeth avoids extra oil by using mushroom broth to sauté! This recipe is also packed with mushrooms! Elysabeth explains she loves the savory umami flavor they bring to the dish. Elysabeth also shows us how to keep the lasagna from becoming watery. She uses a no-boil lasagna noodle which also soaks up some of the moisture too! Elysabeth layers her noodles, ricotta, mushrooms, and spinach. Then she adds the tomato sauce thoroughly. She adds her homemade mozzarella. Then she adds her second layer after pushing down the first one, repeating the layering process.

Wait a few minutes and try not to eat the whole dish! Yum!

After the lasagna is composed, Elysabeth puts it in the oven for 40 minutes at 375 degrees. Wait for it to cool off uncovered while you fight your overwhelming anticipation. Then dig in and enjoy! Feel free to alter the ingredients to your tastes. Elysabeth uses tempeh sometimes, and you can also throw in peppers or other vegetables to make it your own. Make a delicious lasagna at home to impress all of your friends with Elysabeth’s vegan lasagna recipe below!

Elysabeth’s boyfriend, Ken, is ready for his taste test! Watch it at the link below!

Elysabeth Alfano is reporting for JaneUnChained News Network (JNN) at JaneUnChained.com

Photos courtesy of Elysabeth Alfano .

Mushroom-Spinach Lasagna

Links 1: Making Lasagna:

Link 2: Former meat-eating boyfriend Ken tastes lasagna and compares to meat:

Pix: attached.

Synopsis: The Silver-Chic Chef, Elysabeth Alfano, is back in the kitchen. This time she’s making meat-free, dairy-free Spinach-Mushroom Lasagna. The trick to Elysabeth’s lasagna is the Ricotta Cheese made from PINE NUTS! Check the recipe below and enjoy!

And if you have any doubts, just watch Elysabeth’s second video in which newly vegan boyfriend Ken taste-tests Elysabeth’s lasagna and compares them to the meat version. Oh, back down, meat version! You don’t stand a chance!

Ingredients:

3 cans tomato sauce with chunks of tomatoes

4-5 heaping teaspoons of tomato paste

1 medium onion, sautéed in mushroom broth

5 cloves of garlic,

Fennel seeds, basil, oregano

Sauté mushrooms in mushroom broth

fresh spinach

No boil lasagna

1.5 cups pine nuts

1/4 cup soy milk

Vegan Mozzarella Cheese

fresh basil

salt/pepper

Clean Mushroom and slice. For a no-oil lasagna, cover the pan in a thin layer of mushroom broth and simmer in mushroom broth until all broth is gone.

Clean and de-stem spinach

Slice garlic and chop inion. For a no oil version of lasagna, simmer together with tomato sauce and paste. Add salt, pepper, fennel seed, basic and Oregano.

Put pine nuts and soy milk in a food processor and blend until a paste.

The Authors of “America Goes Vegan” Say that Being Vegan is the Patriotic Thing to Do

Slice or grated mozzarella.

In a 7”x11” pan, layer in no boil pasta.

Spread Pine Nuts/Soy Milk paste

Layer on mushrooms

Layer on fresh spinach heavily to it overlaps.

Cover in a layer of mozzarella

Cover in a layer of seasoned tomato sauce.

Put on a new layer of pasta and repeat.

Put on a new layer of pasta, pressing down and cover in excess Seasoned tomato sauce and a thin layer of mozarella

Cover in tin foil and put on bake sheet to avoid spillover.

Pre-heat oven to 375 for 40 minutes

Take out and let it sit for 10 with the tin foil off.

Layer on fresh basil.

Freezes well for leftovers.

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