This is an adaptation of Chef AJ's disappearing Lasagna recipe. This recipe takes a quite a bit of effort so give yourself lots of time to prepare. This makes 2 - 9x13 inch pans.
Ingredients
Mushroom Layer
2 lbs fresh mushrooms, sliced
2 garlic cloves, minced
1/4 cup soy sauce
1 large onion
Bean / Potato Layer
2- 19 oz can navy beans, rinsed and drained
1 cup cooked white potato , diced
3 Tablespoons white miso
1/2 cup nutritional yeast
2 Tablespoons lemon juice
1/8 teaspoons red pepper flakes
1/2 cup water, or more to bring the mixture to a thick consistency
Additional Ingredients
2 lbs frozen chopped spinach, defrosted and squeezed dry
1-2 cups frozen corn, defrosted
1-2 boxes no boil oven ready lasagna noodles
4 jars favourite pasta sauce. I use tomato and basil lite by Ragu
nutritional yeast for sprinkling on top of lasagna
Directions
Mushroom Layer
Add mushrooms, garlic and onion to the pan and cook until all the liquid has disappeared and the onion is well cooked.
Add soy sauce and continue cooking until the liquid has evaporated.
Set aside.
Potato Bean Layer
Add all the ingredients to a food processor and mix until it is creamy and smooth.
Set aside.
To Assemble
Pour 1-2 cups of pasta sauce in bottom of each of the 9x13 pans.
Cover with a layer of noodles.
Top noodles with a layer of the potato / bean mixture. This should use up all the the mixture.
Top with spinach.
Add mushrooms on top of the spinach.
Divide half of the corn between the two pans.
Top with a layer of noodles.
Add a layer of sauce.
Add a layer of corn. This should use up the remaining corn.
Top with noodles.
Add a layer of sauce.
Sprinkle with nutritional yeast.
Bake in a preheated 350F oven for 60 minutes. Let rest for 15 minutes before serving.
Enjoy!
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