Wednesday, October 12, 2016

Asparagus and Walnut Lasagna


Here is a very simple and elegant lasagna based on a recipe found in the tiny gem of a cookbook: “Vegan…Made Simple.” I have mentioned this book before and I can’t recommend it enough. (As I write this, I see there are used copies on amazon.com for $.01…..no kidding!)

Check out how simple the ingredient list is. The method is equally simple. The result is very sophisticated.

Here’s What You Need:
1 pound of fresh asparagus
2 T olive oil
2 T non-dairy butter
½ C minced onion
2-3 cloves garlic, minced
¼ C flour
4 C soy milk
1 T soy sauce
1 T Worcestershire sauce (optional because this is not a vegan ingredient)
1 C chopped walnuts, divided
8 lasagna noodles

Here’s What You Do:
Prepare the lasagna noodles as directed on the package. Set aside.
Use a vegetable peeler to remove the tough ends of the asparagus. Lightly steam it. Set aside.
Sautee the onion and garlic in the oil and butter until they are very soft, but not brown. 

Add in the flour and incorporate it into the melted fats. Add the milk, a bit at a time, whisking it thoroughly. When the milk has all been added, continue to cook over medium high heat until it thickens. Season with soy and optional Worcestershire.
Layer ½ of the asparagus, ½ of the walnuts and 1/3 of the sauce in the bottom of a 9x9 baking dish. Arrange 4 of the lasagna noodles over the sauce. Make another layer, ending with sauce. Sprinkle 1 few table spoons of walnuts on the top of the casserole. Bake for about 20-30 minutes until warm and bubbly.


Allow to cook for at least 5 minutes before cutting and serving. 

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