Wintery Open Lasagna with Mushrooms and Savoy Cabbage
Open lasagna? Please what, please how? Yes, you read that right—today we're not baking a classic lasagna in a casserole dish but preparing it open-style, like a little lasagna tower. You can see them everywhere right now, whether at pop-up restaurants or in our social media feeds. We love the trend because you get the full lasagna experience without having to wait hours for the oven.
For our wintery version, we're using seasonal ingredients like savoy cabbage and mushrooms and combining them with a fruity tomato sauce. It gets its special kick from the organic tomato flakes by Dr. Crispy & Mr. Dried. For us, they're a quick alternative with way more intense flavor than fresh tomatoes, which honestly taste like nothing in winter. You can use them as a topping, but also make sauces, pesto, your own ketchup, or tomato butter with them. All without any chopping and with a long shelf life.
Can I use other vegetables? Absolutely! You can vary your veggies according to season.
How long do I need to cook the lasagna sheets? We cooked our lasagna sheets for 8 to 10 minutes in salted, boiling water.
Can I still bake the lasagna in a casserole dish? Of course! Just layer the ingredients like a classic lasagna and sprinkle with some vegan cheese. Then pop it in the oven and you're done!
Wintery Open Lasagna with Mushrooms and Savoy Cabbage
Ingredients
For the Tomato Sauce:
- 100 g (3.5 oz) organic tomato flakes (e.g., from Dr. Crispy & Mr. Dried)
- 625 ml (2.66 cups) hot water
- 1 onion
- 2 garlic cloves
- 0.5 tsp dried thyme
- 0.5 tsp dried oregano
- salt
- pepper
For the béchamel sauce:
- 60 g (4 tbsp) vegan butter
- 6 tbsp (0.5 cup) wheat flour (type 405)
- 4 tbsp (0.33 cup) soy flour
- 6 tbsp (0.33 cup) nutritional yeast
- 600 ml (2.5 cups) plant-based milk
- 0.25 tsp ground nutmeg
- salt
- pepper
Additionally:
- approx. 8 lasagna sheets
- 300 g (10.5 oz) savoy cabbage
- 1 tsp rapeseed oil
- 1 tsp balsamic cream
- 250 g (8.75 oz) mushrooms of choice
- 1 tsp rapeseed oil
- 1 tsp soy sauce
- salt
- pepper
- vegan parmesan for serving
- vegetable oil for frying
Instructions
For the tomato sauce, place the tomato flakes in a tall container. Pour hot water over them and let steep for approx. 10 minutes. Stir several times until a creamy sauce forms. In the meantime, peel and finely dice the onion and garlic.
Heat rapeseed oil in a pot and sauté the finely chopped onion and garlic until translucent. Add the tomato mixture and simmer for approx. 15 minutes. Season with thyme, oregano, salt, and pepper to taste. Optionally, blend the sauce until smooth.
For the béchamel, melt vegan butter in a pot. Add wheat flour, soy flour, nutritional yeast, nutmeg, salt, and pepper, and stir thoroughly. Immediately deglaze with the plant-based milk and bring to a boil while stirring constantly until the sauce thickens. Then set aside.
Cut the savoy cabbage into fine strips. Heat some olive oil in a large pan and fry the savoy cabbage for 5–7 minutes until it wilts slightly and gets browned spots. Add some balsamic cream and season the savoy cabbage with salt and pepper to taste.
Slice the mushrooms and fry in a separate pan for approx. 10 minutes until well browned. Deglaze with soy sauce and season lightly with salt and pepper.
Meanwhile, bring salted water to a boil in a pot. Cook the lasagna sheets in it for 8–10 minutes.
To serve, place a lasagna sheet on the plate, put some tomato sauce on one half, and fold the other half over it. Spread a layer of fried savoy cabbage and some mushrooms on top and add some béchamel over it. Place another lasagna sheet on top and repeat the process. Finish with a layer of tomato sauce and place a few fried mushrooms and some tomato sauce on top. This way, you'll use two lasagna sheets per person. Sprinkle with vegan parmesan.
