Mouth-watering Mushroom and Sage Lasagna (Vegan, Gluten-Free)

Ingredients

• ½ cup (70 g) raw, unsalted almonds
• ¼ cup (25 g) raw, unsalted pecans
• 1 tablespoon plus 2 teaspoons unrefined coconut oil
• 1¼ teaspoons sea salt, plus more to taste
• Fresh-cracked black pepper
• Pinch of fresh-ground nutmeg
• 3 large leaves kale, chopped into small pieces
• One 9-ounce (255 g) package gluten-free lasagna noodles
• 2½ cups (340 g) cashews, soaked 4 to 6 hours, drained, and rinsed
• 1½ cups (360 ml) water
• ½ cup (65 g) pine nuts, toasted
• 3 teaspoons fresh lemon juice
• 5 to 6 sage leaves
• 1½ pounds (680 g) cremini mushrooms, sliced
• 2 large shallots, sliced or diced (about 1 cup/80 g)
• 1 tablespoon Sucanat or coconut palm sugar
• 2 to 3 tablespoons dry white wine (optional)
• 1 batch Maudie’s Tomato Sauce, or two 24-ounce (680 g) jars pasta sauce

Instructions

1. Preheat the oven to 375°F (190°C). In a food processor, pulse together the almonds, pecans, 1 teaspoon of the oil, ¼ teaspoon of the salt, a few grinds of pepper, and the nutmeg until dusty. Add the kale and pulse 3 times.
2. Prepare the noodles according to the box instructions—layer them in rows on sheets of parchment to keep the noodles from sticking to each other.
3. Make a cashew cream sauce by blending the cashews, water, pine nuts, lemon juice, 2 teaspoons of the oil, 1 teaspoon of the salt, and the sage until smooth; set aside.
4. Place the remaining 2 teaspoons oil, the mushrooms, shallots, Sucanat, and a pinch of salt in a skillet heated to medium. Stir occasionally for 7 to 10 minutes, until they caramelize and brown. Add the wine (if using), stir for 2 more minutes or until it cooks off, and remove from the heat.
5. Add 3 spoonfuls of tomato sauce into a lasagna pan; spread it around and top with noodles side by side. Spread a few spoonfuls of tomato sauce and cashew cream sauce over the noodles. Sprinkle with the mushrooms, season the layer with a pinch of salt and fresh pepper, then top with another layer of noodles. Repeat these steps, seasoning each layer with a pinch of salt and pepper, until all the noodles, sauces, and mushrooms are used. Sprinkle with the almond-pecan-kale topping, cover with parchment, and bake for 20 minutes. Remove the parchment and bake 20 more minutes until bubbling.

https://www.truewellth.org/mouth-watering-mushroom-sage-lasagna-vegan-gluten-free