Nooch Lasagne
- Not too tricky
- 1:35 h
- 21 ingredients
We've taken everyones favourite comfort food and turned it up a notch! Introducing our nooch lasagne; a twist on the classic this bad boy is saucy, packed full of flavour and tastes UNREAL! The nooch adds a great cheesy flavour and takes our béchamel to the next level!
Serves: 8
Ingredients
For the Ragu
- 4 tbsp olive oil
- 1kg mushrooms
- 3 large cloves of garlic
- 2 sprigs of fresh rosemary
- 6 sprigs of fresh thyme
- 2 red onions
- 3 celery stick
- 2 medium carrots
- 10 sundried tomatoes
- 250ml vegan red wine
- 2 tbsp sun-dried tomato paste
- 2 400g tins of plum tomatoes
- 250ml water
- 2 bay leaves
- 1 tbsp Marmite
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- Salt & pepper
- 300g plant-based lasagne sheets
For the Bechamel
- 75g plant-based butter
- 125g plain flour
- 50g Nooch
- ½ tsp nutmeg
- 1 ½ litre oat milk
- Salt & pepper
Before you start
2 large deep frying pans | 1 large sauce pan | 1 lasagne dish | Food processor | Tin foil
Step 1
Start the mushrooms
- Halve the mushrooms and blitz them in the food processor into a coarse mince (you will have to do this in batches - don’t wash the processor)
- Peel and grate the garlic
- Warm 3 tbsp olive oil in one of the pans over medium high heat
- Add the mushrooms and the garlic, stir to combine and fry for 15 minutes stirring occasionally to prevent catching, until most of the moisture has evaporated and you have a really meaty mince
Ingredients
- 4 tbsp olive oil
- 1kg mushrooms
- 3 large cloves of garlic
Step 2
Prepare the mirepoix and herbs
- Peel and roughly chop the onions into 1 inch chunks
- Trim the celery and cut into 1 inch pieces
- Trim and peel the carrots and cut into 1cm chunks
- Add the onion, celery and carrot into the food processor and blitz into very small dice
- Warm the remaining olive oil the second pan over medium high heat, add the mirepoix (celery, onion and carrot) and fry for 2 minutes, stirring occasionally to prevent catching
- Add the red wine and simmer for 3 minutes
- Pick the rosemary springs and thyme leaves by running your thumb and forefinger up the stems and finely dice
- Add the rosemary and thyme to the mirepoix, stir to combine and stir for 2 minutes
Ingredients
- 2 sprigs of fresh rosemary
- 6 sprigs of fresh thyme
- 2 red onions
- 3 celery stick
- 2 medium carrots
- 250ml vegan red wine
Step 3
Prepare the sauce
- Finely slice the sun dried tomatoes
- Once the aroma of the herbs have been released, add the sun dried tomatoes and sundried tomato paste, stir to combine and simmer for 2 minutes
- Add the tinned tomatoes to the pan, stir to combine
- Add the water to the tins, swirl around to catch any remaining tomato juice, pour into the pan and simmer for 3 minutes
- Pour the mushrooms into the tomato pan and stir to combine
- Add the bay leaves, marmite, balsamic vinegar, soy sauce, stir to combine, turn the heat down and simmer for 15 minutes (Put the lid on leaving a gap - this will prevent your cooker from getting bubbled on)
Ingredients
- 10 sundried tomatoes
- 2 tbsp sun-dried tomato paste
- 2 400g tins of plum tomatoes
- 250ml water
- 2 bay leaves
- 1 tbsp Marmite
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- Salt & pepper
Step 4
Make the bechamel and build the lasagne
- Warm the plant based butter in the saucepan over medium heat
- Add the flour and whisk into the melted butter to form a roux
- Add the nutritional yeast and nutmeg and stir to combine
- Gradually add the oat milk, whisking constantly until you have a lovely smooth, silky cream
- Taste and season to perfection with salt and pepper
- Preheat the oven to 180*C
- Taste the ragu and season to perfection with salt and pepper
- Spread ¼ of the ragu out over the bottom of the lasagne dish
- Spread ¼ of the bechamel over the ragu
- Lay a single layer of lasagne sheets over the top of the bechamel
- Repeat this process to use up all the ingredients, making sure your top layer is bechamel
- Sprinkle a good pinch of pepper over the top of the lasagne
Ingredients
- 75g plant-based butter
- 125g plain flour
- 50g Nooch
- ½ tsp nutmeg
- 1 ½ litre oat milk
- Salt & pepper
Step 5
Cook and serve the lasagne
- Tightly wrap the lasagne in tin foil, put the lasagne dish on a baking sheet, place in the oven and roast for 50 minutes
- Take the lasagne out of the oven, remove the tin foil, put it back in the oven and roast for another 15 minutes
- Take the lasagne out of the oven and leave to rest for 10 minutes
- Cut the lasagne into 8 equal pieces
- Use a spatula to transfer the pieces to serving plates, dress with simple green salad and serve immediately
Ingredients
- 300g plant-based lasagne sheets