Spinach & Wild Mushroom Lasagna with Basil Almond Cream

Spinach & Wild Mushroom Lasagna with Basil Almond Cream 

On weeks I work a lot, I like to make giant pots full of something to bring for lunch all week. I like it full of protein to keep me from snacking, be easy to reheat if I get the chance, and if not- taste good enough cold to enjoy. After weeks of chili and potato based soups, I was craving something a little different. With plenty of dehydrated mushrooms from late summer gathering and lots of fresh spinach in the fridge, I got to work using up those GF lasagna noodles I picked up so long ago. We were pleasantly surprised with the amount of flavor in this dish, and loved the almost meaty texture of the mushrooms. Topped with a little homemade parmesan cheeze, it was a serious treat as leftovers for three days before we'd gobbled up the whole pan. And don't worry- we give instructions for regular  'boil' noodles and the often criticized (but equally delicious in our opinion) 'no-boil' noodles. Let's eat!

Basil Almond Cream Sauce:
1 cup soaked almonds
2 cloves garlic
2 tablespoons lemon juice
1 tablespoon dijon mustard
1/2 cup nutritional yeast
3 tablespoons dried basil OR a heaping 1/2 cup fresh basil
1 cup water

Soak 1 cup almonds in warm water for at least an hour. Drain the almonds, set aside, and save 1 cup of the soaking water for blending. 
Combine all ingredients in a high-speed blender or food processor until a creamy consistency is reached, about 30 seconds to a minute. Scoop into a bowl and set aside to use later in the lasagna.

Spinach & Wild Mushroom Lasagna:
1 box (about 9 ounces) gluten-free no-boil lasagna noodles*
25-30 ounces of pasta sauce (about 3+ cups)
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1.5 ounces of dried, wild mushrooms OR 8 ounces fresh wild mushrooms, roughly chopped**
4 packed cups fresh spinach
1/4 cup water
1 tablespoon dried oregano
salt & pepper to taste
1/2 recipe vegan parmesan cheeze OR about 1/2 cup of your favorite parmesan substitute

*If using noodles that require boiling, cook to instructions on package, drain, and use in place of the noodles in our recipe. Also, remove about 10-15 minutes earlier than the total cook time of about 45 minutes that ours requires.

**You can use your favorite mushrooms from the grocery store, too. Button, cremini, and chanterelles would all be great here.

Instructions:
If you haven't already made the Basil Almond Cream Sauce, do that (recipe above.) If you have, start here:
Preheat oven to 400 degrees and lightly grease a 9 x 13 in. baking dish.
Heat olive oil in a large, deep skillet and toss in onions and garlic, and cook until onions are softened and turning slightly translucent. Add mushrooms, water, and spinach by the handful, stirring to wilt spinach and help mushrooms absorb the water. Cover with a lid and let simmer, stirring occasionally, for about 5-8 minutes or until spinach is wilted and mushrooms have absorbed all the liquid and onions are beginning to caramelize. Add in spices and simmer one more minute. Remove from heat and set aside.
Now, pull out that lightly greased casserole dish and spread about 1 cup of pasta sauce across the bottom. Top with noodles, about 4 per layer, spread evenly across and covering the sauce. Next spread about 1/2 of the Basil Almond Cream across the noodles, top with half of the spinach & mushroom mixture,  sauce, and more noodles. Do another round of Basil Almond Cream, cooked veggies, and noodles, saving the last of the sauce to cover the top layer of noodles and prevent them from burning. Finally, sprinkle the top with your parmesan cheese, cover with a lid or aluminum foil, and bake for 45-50 minutes, until sauce is bubbling and cheese is slightly browned. Let cool, slice, and enjoy! Saves well in the fridge for about a week.
 

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