Oyster Mushroom, Cauliflower & Spinach Lasagna in a Rosé Sauce

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Have you ever seen oyster mushrooms growing out of bags in a home bathroom shower? Well that is a friend of mine’s new passion… growing gorgeous exotic mushrooms to consume and share with friends! What an interesting concept… suits her personality, dynamic and always growing!

Monday, she brought me a massive Oyster mushroom. What to make with it? How about lasagna! I thought I would create a tofu/cashew/garlic/tomato sauce. It turned out better than I had even hoped! Everyone had seconds and the texture was incredible. Any meat-eater should love this recipe for Oyster Mushroom, Cauliflower & Spinach Lasagna in a Rosé Sauce. Rosé sauce without the heavy cream… cool right?

How to make this lasagna...

We all know that making lasagna is a process… I would suggest making two at once if you can swing it and freeze one prior to baking it. Then you are set up for when you need dinner for 8-10 quickly. Or, if you are a family of four, you could cut the lasagna noodles in half and use two smaller casserole dishes.

There are four elements to this recipe:

1. mushrooms, onion, garlic and spinach mix
2. cashew, tomato, tofu, and garlic sauce
3. cooked lasagna noodles
4. roasted cauliflower slices

Once you get them all prepared, you just layer them, drizzling on the ample, delicious sauce and bake.

Why is this recipe so healthy?

Well, for starters, it contains no added oil, no animal products and no added sugar. Did you know that lots of pre-made frozen lasagnas contain all of the above? Yes, even sugar. Not necessary. Why not reduce your sugar intake, or save it for when you crave dessert!?

Secondly, it contains mushrooms, that we are finding out are so good for us. It also is filled with copious amounts of spinach, tofu, whole grain pasta, nuts, garlic and onions! All healthy foods containing no cholesterol and pretty much no saturated fat.

Why Mushrooms are so fabulous!

Researchers are learning more and more about the health properties of mushrooms. Did you know they are actually a fungus and that there are 1000s of varieties of edible mushrooms? Who would have thought a fungus could taste so good and be so beneficial to the body?!

Research is showing an association between higher mushroom consumption and lower risk of cancer, particularly breast cancer. This may indicate a potentially protective role for mushrooms in the diet. You can find out more in this meta analysis.

Research also shows that mushrooms:

1. Decrease the risk of cancer
2. Promote lower cholesterol
3. Protect brain health – A study in Singapore showed that participants who ate more than two cups of mushrooms a week had a 50% lower risk of developing mild cognitive impairment.
4. Stimulate a healthier gut
5. Support the immune system
6. Mushrooms are high in B vitamins, potassium, copper, phosphorus and iron. Some varieties, that are treated with UV light, are also high in Vitamin D.

Stir fry onions, garlic, spices, mushrooms, spinach (and other greens). I had some dandelion greens to finish up, so I added them.

Oyster Mushroom, Cauliflower & Spinach Lasagna in a Rosé Sauce

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Serves: 8-10 Prep Time: 45 minutes to 1 hour Cooking Time: 25-30 minutes 25-30 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• NOODLES:
• 12 lasagna noodles, boiled in salted water until just a la denté (harder than you would normally cook it to) (for a healthier version try Brown Rice or other whole grain)
• CAULIFLOWER LAYER:
• 1 head cauliflower, or about 6 cups, washed and sliced into 1/2 inch pieces.
• spices such as garlic powder, salt, pepper, olive oil or veggie broth
• MUSHROOM & GREENS LAYER:
• 8 cups Oyster mushrooms, chopped into chunks and/or peeled into strips (make sure to cut off any tougher outer stem skin)
• 2 medium onions (3 cups chopped)
• 10 ounce package of fresh spinach + 1 cup of other greens such as dandelion greens or kale or swiss chard, finely diced)(you could also just use extra spinach)
• 1/3 cup chopped basil, chopped (stir in after cooking process)
• 2-3 tablespoons white wine vinegar or rice vinegar, to moisten pan
• 4 cloves garlic, diced
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili pepper flakes
• LASAGNA SAUCE:
• 1 cup cashews soaked in hot water while preparing vegetables, then drained
• 1/2 block of medium to firm tofu (about 220 grams)
• 1 cup unsweetened soymilk or other unsweetened plant milk
• 1 cup tomato based pasta sauce
• 1/4 cup nutritional yeast, plus 2 tablespoons for the top
• 6 cloves garlic, peeled
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon oregano
• 1/4 teaspoon black pepper

Instructions

1. Place cashews in your Vitamix/blender and cover with very hot water.  Let sit while you prepare the vegetables.
2. Bring a large pot of salted water to a boil.  Add the lasagna noodles and boil.  Keep checking until noodles are a la dente... They should be a bit too tough to eat.  They will cook further in the oven and you don't want them to be mushy. Once noodles are ready, drain and rinse them under cold water.  Then take them out of the pot one at a time and place on a silicone mat or parchment paper. 
3. Preheat the oven to 375 degrees Fahrenheit.  Wash and slice the cauliflower into 1/2" pieces.  Toss with spices such as garlic powder, salt, pepper or other spices of your choice.  You can use a big of water, veggie broth or olive oil to help the spices stick.  Roast on baking sheets covered with silicone mats or parchment paper for 20-25 minutes until a la denté.
4. Wash the mushrooms, remove any tough outer skin on the stem and discard.  Peel the mushrooms and or slice into some long pieces and some one inch square pieces. 
5. Chop onions and garlic.  In a large frying pan, fry onions using a tiny bit of water, until just slightly transparent.  Add garlic and cook for two minutes.  
6. Add the mushrooms, spinach, other greens and spices, stirring to cook.  It will cook down substantially.  Add vinegar as needed to keep veggies from sticking to the pan. Cook for 5 minutes.  Remove from heat and stir in basil. 
7. Drain cashews.  Add all of the sauce ingredients to the blender and blend on high for about 2 minutes. 
8. All of the components are now ready.  In a glass pan, pour about 1 cup of sauce and smooth it around the base of the pan.  Next, add a layer of 4 noodles, half of the cauliflower, half of the mushroom/greens mix.  Pour about a third of the remaining sauce over the veggies.  Now add another layer of 4 noodles, cauliflower, mushroom mix, then a little bit more than half of the remaining sauce.  Top with the rest of the noodles and cover with the remaining sauce.  Sprinkle with nutritional yeast. 
9.  Bake at 375 degrees for 25-30 minutes. 
10. Great served with garlic bread and salad! 

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