Vegan Nyom Nom: Mushroom Pesto Lasagne

Mushroom Pesto Lasagne

One of my favourite dishes to have is avocado pesto pasta… It’s so good and creamy. This week Aldi was selling a pack of two avocados for 49c… so this just had to be made. And I love mushrooms. Love love mushrooms. So this came about…

It’s also a thundery and raining day and just the kind of day to have a cosy romantic meal.

Ingredients (makes a big casserole dish enough for 4-7 people, depending on appetite)

1 pack lasagne sheets (depending on size of dish)

Pesto:

4 ripe avocados

1/3 – 1/2 cup of basil (depending if dried, frozen or fresh. We used 1/3c of the first two types)

5-6 cloves garlic

Juice of 1/2 lemon (~3 tbsp lemon juice)

1 can coconut milk (note: if making non lasagne pasta, can leave this out and the above is a lovely avocado pesto sauce!)

Filling: (realistically you can put anything you like in it!)

1 pack mushrooms

1 aubergine

1 can chickpeas/cannelloni beans

1/3 a broccoli

1 onion

1/3 cup walnuts

2-3 sun-dried tomatoes

Preheat oven to 180°

1. Prepare the pesto: slice avocados open and spoon out the inner goodness. Chop the garlic and then add the garlic, lemon juice and basil to the avocado mix. Mash. Add coconut milk.

2. Chop up all the vegetables to desired thicknesses. Fry the onions, then add the rest of the vegetables and cook as normal.

3. Put away about 1/2 cup of the pesto sauce to the side (not necessary persay, as we only thought of it after – otherwise your top layer has veg in it… which isn’t so bad either). Add the rest to the cooked veg/beans mix.

4. In a casserole dish, arrange the lasagne sheets in a layer. Top with a layer of the pesto/veg mix. Add another layer of lasagne sheets and more pesto veg mix. Repeat until out of the mix, then top with a final layer of lasagne sheets. Cover these with the non- veg pesto sauce that was put to the side earlier.

5. Put in oven until top is slightly browned. Enjoy!