Cabbage, Mushroom and Spinach Lasagne ~ Pasta Free
Posted on February 9, 2013 by The Gourmet Vegan - No Comments
Cabbage, Mushroom and Spinach Lasagne ~ Pasta Free
At just over 250 calories per serving! This pasta free lasagne is much lighter and lower in calories and yet has all the taste and textures to make this a truly wonderful dish. Smooth and creamy and yet full of bite! Great served with salad for lunch or dinner. This one is sure to be in your favourites list!
 90 Minutes |
 Serves 4 |
 254 kcal per serving |
INGREDIENTS
For the filling ~
1 small savoy cabbage
1 tablespoon olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon sea salt
120g mushrooms, chopped
400g tin chopped tomatoes
200ml water
1 teaspoon dried oregano
1 pinch black pepper
2 tablespoons TVP/Soya Mince (optional)
200g fresh spinach, chopped
For the Bechamel sauce ~
50g vegan margarine
40g plain flour
600ml unsweetened soya milk
2 tablespoons nutritional yeast
1 pinch ground nutmeg
1 pinch black pepper
2 teaspoons lemon juice
1/2 teaspoon agave nectar
METHOD
1 Start by preparing the cabbage. Remove approx. 10 outer leaves and put in a steamer and steam until tender but not too soft. These will be used as the pasta replacement when putting the dish together. Finely chop the remaining cabbage and put to one side.
2 In a frying pan over a medium heat, fry the onions and garlic until the onions have softened. Add the sea salt and mushrooms and continue to cook for a further 4-5 minutes until the mixture has softened and the mushrooms have cooked through.
3 Add the cabbage, tomatoes, water, oregano, black pepper and TVP (if using) and bring to the boil. Once it has come to the boil, add the spinach, stir and cover and simmer for 15 minutes. Uncover and continue to cook until the mixture becomes thicker but not too dry.
Put the mix to one side whilst you prepare the sauce.
Start by making the roux.
4 Melt the butter over a low heat and add the flour. Mix well to combine and when the paste has formed gradually add the milk, a little at a time, whisking continuously until all of the milk has been incorporated. Bring to the boil and then reduce to a simmer, still stirring continuously, until the sauce has thickened.
5 Add the nutritional yeast, nutmeg, pepper, lemon juice and agave. Stir well and season to taste.
Put to one side whilst you prepare the dish.
6 Place half of the filling into an oven-proof dish. Top with half of the cabbage leaves, as if they were pasta sheets. Place the remaining filling on top of the leaves and follow with the last layer of cabbage leaves. Now pour the sauce over the top of the cabbage leaves. You have created 3 layers.
7 Bake in a preheated oven at 200 degrees Celsius for 50 minutes. Serve.
RECIPE NOTES
Read the recipe through so you have everything on hand before you start.
RECIPE TIPS
If you do not wish to use the TVP, then this can be substituted with lentils or another alternative of your choice.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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