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
Truffle Béchamel
- 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
- 15 ml white truffle oil
Assembly
- 300 g dried lasagna sheets
- 10 g fresh chives, chopped
Nutrition (per serving)
Method
Preheat oven to 175°C/350°F. Spread walnuts on a baking sheet and toast for 8-10 minutes until fragrant and slightly darkened. Let cool, then pulse in a food processor until they resemble coarse ground meat. Do not over-process into butter. Set aside.
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 garlic 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 without browning (blonde roux). Gradually whisk in soy milk, a splash at a time, preventing lumps.
Bring the sauce to a gentle simmer, whisking constantly until thickened enough to coat the back of a spoon. Remove from heat. Whisk in nutritional yeast, salt, nutmeg, and finally the truffle oil. Taste and adjust salt.
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 béchamel. Repeat layers (pasta, ragu, béchamel) 3-4 times. Finish with a final layer of pasta topped completely with remaining béchamel.
Cover dish tightly with aluminum foil (tent slightly so it doesn't stick to the top). 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. This is crucial for the layers to set. Garnish with fresh chives before serving.
Chef's Notes
- Pulse the mushrooms and walnuts separately. Walnuts turn to butter quickly, while mushrooms turn to paste. You want distinct granules for a meaty mouthfeel.
- Do not add the truffle oil while the béchamel is boiling. High heat destroys the delicate truffle aroma; whisk it in only after removing the pot from the heat.
- The soy sauce in the ragu is not for an Asian flavor profile, but to provide glutamates that replace the umami usually found in beef.
- If using no-boil noodles, ensure the sauce is slightly more liquid or cover the noodles completely to ensure they hydrate properly.
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.
