Name: Creamy Mushroom Lasagna with Pesto
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 12
Cuisine: Italian
Ingredients: Creamy White Sauce (see Notes); kosher sea salt; 1½ pounds (680 g) mixed mushrooms (such as shiitake, cremini, oyster, chanterelle, and maitake), stems trimmed, and cut into ¼-inch- (6-mm-) thick slices no more than 1-inch (2.5 cm) long; 1 shallot, finely chopped; 2 tablespoons olive oil; 6 to 8 fresh or dried lasagna noodles (see Notes); 1 recipe Gooey Cashew Mozzarella (see Notes); Olive oil for greasing the pan; 2 garlic cloves, finely chopped; ½ teaspoon black pepper; ½ teaspoon kosher sea salt; 1 cup (240 ml) Kale-Walnut Pesto or store-bought dairy-free pesto, plus more for serving; 3 tablespoons red wine; 1 tablespoon thyme leaves, divided

Preparation info

Serves
12

Difficulty
Easy
Ready in
1 hr 10

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

Jacq: This is one of my favorite dishes to make on holidays because I can put it together in the morning and pop it in the oven just before guests arrive. It’s so rich and creamy that people cannot believe that it’s completely dairy free! This is phenomenal with a simple salad or a side of Roasted Brussels Sprouts, Dried Cherries, and Walnuts.