This Broken Wild Mushroom Lasagna recipe is warm, earthy and impressive, but is a secretly an easy to make and healthy gluten free and vegan dish!
THIS. This right here is my Christmas present for you. Broken mushroom lasagna. Sorry that I didn’t wrap it and send it, but it is not the sort of present that ships well. But, one bite in I think you will forgive me.
This is That Dish. The one that looks and feels and even tastes like you slaved away in your kitchen all day, cooked for hours, and possibly even grew all your ingredients in your backyard garden and just picked them super fresh that very morning. It is the kind of dish that you serve to impress. It feels extravagent and homey all at once. Comforting and luxurious.
This is the time of year to serve these kind of dressed-to-impress dishes, BUT it is also the time of the year when you want to enjoy, take it slow, and be with your people. Why slave away in the kitchen, when you could be out mingling, talking, and enjoying?
And this, this right here is how we make those two polar opposite things happen. This dish is simple. Easy even. Little slaving is required to put this show stopper on the table.
The secret: mixed wild mushrooms + broken lasagna.
Wild Mushrooms 101:
Just how fancy does wild mushrooms sound? Fancy pantsy. White table linen and top shelf wine fancy. I have not met a person who was not impressed by this here mix of mushrooms: chanterelle, king oyster, shiitake, cremini…. There’s one thing I have learned in life, if something is hard to pronounce, it is usually exotic or fancy.
These mushrooms automatically take this dish up a notch, without any effort on your part. Just purchase these shrooms at your local grocery store and away you go to your easy and upscale dish.
Side note: if you don’t want to go all out with the mushrooms called for in this recipe, you can substitute regular button or cremini mushrooms in their place. Your mushroom lasagna will still be delicious!
Broken Lasagna 101:
Some people call it modern. Some call it trendy. I raise you, efficient with a sprinkle of lazy. By breaking the lasagna noodles, things cook quickly, and this dish comes together in a jiffy. It requires only one large pot and one pan. A little sautéing, a little boiling, a little plating of your mushroom lasagna and you are done.
Now, If you wanted to take this dish up a notch, a highly recommended notch, add in another step and whip up some vegan ricotta cheese to dollop over your broken lasagna. It really is just one extra step too. All you have to do is throw the 3 ingredients needed to make this creamy condiment into the food processor and process to combine.
Now get out there, mingle with your friends, and serve them this dish. They won’t even know what hit them you hostess with the mostest.
No social life was sacrificed in the making of this lasagna.
- 1 block of firm tofu
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 box gluten-free lasagna noodles, broken into pieces
- 1 tablespoon olive oil, plus more as needed
- 1/2 cup finely chopped onion
- Pinch red pepper flakes
- 1/2 teaspoon salt
- 1 tablespoon garlic
- 1 cup mushroom broth, separated
- 5 oz shiitake mushrooms
- 5 oz cremini mushrooms, sliced
- 5 oz chanterelle mushrooms
- 5 oz king oyster mushrooms, sliced
- 5 oz oyster mushrooms, separated into single mushrooms
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped sage
- 2 teaspoons liquid aminos
- 2 tablespoons chopped parsley
Add all the ricotta ingredients into a food processor. Process, scraping down the sides as necessary, until you achieve a ricotta cheese texture. Set aside.
Heat the olive oil in a Dutch oven or large skillet. Once warm, add in the onion, red pepper flakes, and salt. Saute until the onion is translucent. Add in the garlic and sauté for another 30 seconds.
Add in the shitake mushrooms and 1/2 cup of the broth. Simmer until absorbed. Add in another splash of olive oil and sauté on medium heat until the mushrooms are browned. Remove from the pan and set aside.
Add in another splash of olive oil if needed. Add in some of the mushrooms so that they are in a single layer on the bottom of the pan. Sautee, stirring every once in a while, until golden brown. Remove from the pan and repeat with the remaining mushrooms.
While the mushrooms are cooking, bring a large pot of water to a boil. Add in a large pinch of salt and the lasagna noodles. Cook until al dente (follow your package instructions). Reserve 1/2 cup of pasta water. Drain and set aside.
Add all the mushrooms back into the pan and add in the wine. Stir, scraping off all the browned bits from the bottom of the pan until the wine has evaporated.
Add in the noodles , pasta water, remaining 1/2 cup of mushroom stock, thyme, sage and liquid aminos. Simmer, until reduced and saucy. Stir in one more tablespoon of olive oil and top with parsley. Serve with dollops of ricotta.
If you cannot find the mushrooms called for in this recipe, you can substitute the same weight of cremini or button mushrooms.