Mushroom and Kale Lasagna

Ingredients

• 9 sheets grain lasagna noodles
• 2 tablespoons olive oil
• 3 cloves garlic
• 500 grams mushroom
• 200 grams kale
• 150 grams cashews
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 medium onion
• 500 ml vegetable broth
• 250 ml almond milk
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 20 grams basil

Instructions

1. 1Preheat oven to 180°C (350°F). Soak cashews in hot water for 15 minutes.
2. 2Cook whole grain lasagna noodles according to package instructions until al dente, then drain and set aside.
3. 3In a pan, heat olive oil over medium heat. Add minced garlic and chopped onion, sautéing until translucent.
4. 4Add sliced mushrooms to the pan, cooking until they release their moisture and begin to brown.
5. 5Stir in chopped kale and cook until wilted. Season with salt and pepper to taste.
6. 6For the white sauce, blend drained cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, salt, and pepper until smooth.
7. 7In a baking dish, spread a layer of white sauce on the bottom. Cover with a layer of lasagna noodles.
8. 8Add a layer of the mushroom and kale mixture, then another layer of white sauce. Repeat layers, finishing with white sauce on top.
9. 9Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes, or until top is golden and edges are crispy.
10. 10Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil before serving.
11. 11Serve hot, allowing the flavors to meld together for a delicious and nutritious meal.
12. 12Enjoy your healthy, nutrient-packed Mushroom and Kale Lasagna, a testament to the flavors and benefits of Mediterranean cuisine.