Equipment
Ingredients
Walnut & Mushroom Ragu
- 200 g raw walnuts, halves or pieces
- 500 g cremini mushrooms, cleaned
- 300 g shiitake mushrooms, stems removed
- 45 ml olive oil
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 60 g tomato paste
- 120 ml dry red wine
- 800 g crushed tomatoes, canned
- 30 ml soy sauce
- 5 g dried oregano
Garlic & Rosemary Béchamel
- 1 whole garlic head
- 1 sprig fresh rosemary, finely minced
- 80 g vegan butter
- 80 g all-purpose flour
- 1000 ml unsweetened soy milk
- 30 g nutritional yeast
- 8 g salt
- 1 g ground nutmeg
Assembly
- 300 g dried lasagna sheets
- 10 g fresh chives, chopped
Nutrition (per serving)
Method
Preheat oven to 175°C/350°F. Slice the top off the garlic head to expose the cloves, drizzle with a little olive oil, and wrap tightly in foil. Spread walnuts on a separate baking sheet. Place both in the oven. Toast walnuts for 8-10 minutes until fragrant; remove and let cool. Continue roasting the garlic for 40-45 minutes until completely soft and caramelized. Pulse cooled walnuts in a food processor until they resemble coarse ground meat.
Place roughly chopped mushrooms (cremini and shiitake) into the food processor. Pulse in batches until finely minced (rice-sized grains). Consistency is key for the 'meat' texture.
Heat olive oil in a Dutch oven over medium-high heat. Add the minced mushrooms. Cook for 10-12 minutes, stirring occasionally, until all liquid released has evaporated and mushrooms begin to brown.
Lower heat to medium. Add diced onion, carrot, celery, and minced garlic (the 4 raw cloves) to the mushrooms. Sauté for 6-8 minutes until vegetables are softened. Stir in the processed walnuts.
Stir in tomato paste and cook for 2 minutes to darken. Deglaze with red wine, scraping the bottom of the pot. Simmer until wine is mostly reduced. Add crushed tomatoes, soy sauce, and oregano. Simmer on low for 20 minutes until thickened.
While ragu simmers, make the béchamel. Melt vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes (blonde roux). Gradually whisk in soy milk, a splash at a time, to prevent lumps. Squeeze the roasted garlic cloves out of their skins and mash into a smooth paste.
Bring the sauce to a gentle simmer, whisking constantly until thickened. Remove from heat. Whisk in nutritional yeast, salt, nutmeg, the roasted garlic paste, and the minced rosemary. Taste and adjust salt as the garlic adds a mild sweetness.
Spread a thin layer of ragu on the bottom of a 9x13 inch baking dish. Layer lasagna sheets, then a generous amount of ragu, followed by a drizzle of garlic béchamel. Repeat layers 3-4 times. Finish with a final layer of pasta topped completely with remaining béchamel.
Cover dish tightly with aluminum foil. Bake at 190°C/375°F for 30 minutes. Remove foil and bake for another 15 minutes until bubbly and golden brown on top.
Remove from oven and let rest for at least 20 minutes before slicing. Garnish with fresh chives before serving.
Chef's Notes
- Roasted garlic provides a deep, mellow umami that perfectly replaces the luxury of truffle without the polarizing 'gas' aroma.
- Be sure to mash the roasted garlic thoroughly before adding to the béchamel to ensure a silky smooth texture.
- If you don't like rosemary, fresh thyme or sage are excellent herbal alternatives that pair beautifully with the mushroom ragu.
- The 20-minute rest period is non-negotiable; it allows the starch in the pasta to set, giving you clean, stackable slices.
Storage
Refrigerator: 4 days — Firmness improves after chilling. Reheat covered to prevent drying.
Freezer: 2 months — Freeze individual portions tightly wrapped. Thaw overnight in fridge before reheating.
Reheating: Reheat in oven at 175°C covered with foil for 20 minutes, or microwave until hot.
