Vegan Portobello Mushroom Lasagnes

Method

1. Soak the cashews in boiling hot water for 30 minutes.

2. Preheat your oven to fan bake and set to 200°.

3. Dice the onion and sautee in a hot pot, while sauteeing, mince your garlic, and dice the carrot, basil, and oregano. Add all of these ingredients into the pot, once aromatic, add the canned tomatoes and leave to simmer.

4. Shred your spinach and wilt over medium heat, squeeze out any excess liquid, otherwise, your ricotta will be runny.

5. Clean your mushrooms, twist out the core and place stem side down on a baking tray.  Brush with olive oil and garnish with salt and pepper. Place in the oven for 10 minutes.

6. While the mushrooms are baking, Add the ricotta cheese ingredients EXCEPT the spinach to a food processor. Process until smooth, scraping down the sides as needed. Once smooth, add the spinach and pulse 3-4 times to incorporate the ingredients. If you over-process the spinach, your cheese will turn green.

7. Remove the mushrooms from the oven and flip them stem side up. Use a paper towel to absorb the excess moisture on the tray.

8. Make your parmesan cheese by adding all ingredients to a nutribullet to make a crumb. Set aside the parmesan and blend the bolognese sauce.

9. Divide the ricotta between your 4 mushrooms. Then top each one with 2-3 tablespoons of the bolognese sauce. Then top with the parmesan cheese. Bake for another 10-12 minutes.

10. While cooking, let’s make the kale salad. Remove the kale stems and roughly chop the kale into bite-size pieces.

11. Add kale, lemon, salt, and oil into a bowl and massage the ingredients together (5 minutes). Ideally, let sit for 20 minutes before adding the sesame seeds and serving.

12. Remove the mushrooms from the oven and serve sprinkled with basil, parsley, chili flakes, or parmesan cheese if desired.

Serving Suggestion:

• If you are wanting a higher protein meal, crumb tofu into the Bolognese sauce.

• This recipe makes extra Bolonisage sauce, perfect to freeze or add to pasta.