1) Slice tomatoes thick 2) Season with salt, oregano, and olive oil 3) Roast for 1 hour at 400 degrees.
SAUTEED MUSHROOMS
1) Slice mushrooms 2) Sautee in olive oil until golden
MUSHROOM SUGO
1) Chop carrot, celery, onion, and fennel 2) Sautee over low heat in olive oil until soft 3) Add dry porcini mushrooms to boiling water 4) Let porcini rehydrate for 20-30 mintues 5) Puree porcini in steeping mixture 6) Combine porcini stock with softened aromatics and cook for about one hour until the carrots have softened and the mixture has reduced
CAULIFLOWER CREMA
1) Pour water, wine, and salt into a stock pot and bring to a boil 2) Chop cauliflower head roughly and add to boiling liquid 3) Cook for 20-30 minutes until softened 4) Transfer to a blender and puree until smooth 5) Add nutritional yeast and olive oil and blend to combine
LASAGNA
1) In an oven proof dish, add a splash of cauliflower crema to the base of the dish. 2) Add a layer of pasta sheets 3) Add a layer of sugo 4) Add a layer of mushrooms 5) Add a layer of crema 6) Add a layer of tomatoes 7) Repeat steps 2-6 until the dish is filled 8) Top with thin slices of raw tomato 9) Drizzle with olive oil 10) Roast in oven for 1 hour 11) Allow to cool for 1-2 hours or overnight
bens676
I don’t think you need the cauliflower thing, and also you should remove the mushrooms from the water and then pass the water through kitchen paper in a sieve to remove any grit. Then finely chop rather than blend.
Also, the timings are out. It doesn’t take an hour to soften carrots, or an hour to cook lasagna.
Finally, why are you eating it cold? Lasagna needs to sit for maybe ten minutes so it doesn’t burn your mouth, but why overnight?
pennyfarthingbicycle
looks like a very refined and interesting dish. Kudos on the imagination behind this recipe.
3 Comments
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RECIPE
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ROASTED TOMATOES
1) Slice tomatoes thick
2) Season with salt, oregano, and olive oil
3) Roast for 1 hour at 400 degrees.
SAUTEED MUSHROOMS
1) Slice mushrooms
2) Sautee in olive oil until golden
MUSHROOM SUGO
1) Chop carrot, celery, onion, and fennel
2) Sautee over low heat in olive oil until soft
3) Add dry porcini mushrooms to boiling water
4) Let porcini rehydrate for 20-30 mintues
5) Puree porcini in steeping mixture
6) Combine porcini stock with softened aromatics and cook for about one hour until the carrots have softened and the mixture has reduced
CAULIFLOWER CREMA
1) Pour water, wine, and salt into a stock pot and bring to a boil
2) Chop cauliflower head roughly and add to boiling liquid
3) Cook for 20-30 minutes until softened
4) Transfer to a blender and puree until smooth
5) Add nutritional yeast and olive oil and blend to combine
LASAGNA
1) In an oven proof dish, add a splash of cauliflower crema to the base of the dish.
2) Add a layer of pasta sheets
3) Add a layer of sugo
4) Add a layer of mushrooms
5) Add a layer of crema
6) Add a layer of tomatoes
7) Repeat steps 2-6 until the dish is filled
8) Top with thin slices of raw tomato
9) Drizzle with olive oil
10) Roast in oven for 1 hour
11) Allow to cool for 1-2 hours or overnight
I don’t think you need the cauliflower thing, and also you should remove the mushrooms from the water and then pass the water through kitchen paper in a sieve to remove any grit. Then finely chop rather than blend.
Also, the timings are out. It doesn’t take an hour to soften carrots, or an hour to cook lasagna.
Finally, why are you eating it cold? Lasagna needs to sit for maybe ten minutes so it doesn’t burn your mouth, but why overnight?
looks like a very refined and interesting dish. Kudos on the imagination behind this recipe.