On my quest to veganization, I’ve discovered that one of the most common and easiest meals to make that satisfies the herbivores and non a like, is pasta.
Here’s the thing though, you can only make spaghetti so many times and pasta just goes so well with cheese. Making satiating pasta to please vegan company is a bit more challenging.
…And we all know how I love a challenge.
I was reading Ruth’s Presto Pasta Nights over at Once Upon A Feast. There have been some great submissions from the pasta nights of past so it got me thinking… what could I do with the bunch of fresh asparagus I just picked up from the market?
ASPARAGUS PORTOBELLA LASAGNA
1 Bunch Asparagus
1 Portobello Mushroom
2 Tablespoons Margarine
3 Tablespoons Unbleached All Purpose Flour
11/2 Cups Soy Milk
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1/4 teaspoon Mustard Powder
1/8 teaspoon Cayenne Pepper
1 Tablespoon Vegetable Oil
8 – 10 Whole Wheat Lasagna Noodles
Freshly ground pepper to taste
2-3 Tablespoons Nutritional Yeast Flakes (optional)
Brush any dirt from the mushroom trim and slice it into 1/8″ thick slices.
Wash and snap the ends from the asparagus.
Steam until just fork tender and rinse in cold water. Trim to 3″ lengths and set aside.
Boil the noodles as to their package direction and drain when al denté. Drizzle lightly with oil.
In a large saucepan, melt the margarine on a medium heat. Stir in the flour, remove from the heat and whisk in the soy milk.
Return and reduce heat to low. Add the salt, garlic, mustard, cayenne and black pepper, stirring occasionally to incorporate and thicken the sauce.
Adjust seasoning as necessary and remove from the heat. Set aside.
Preheat the oven to 350ºF.
This will make 8 – 10 individual lasagna pieces.
In a 9×12 glass baking dish, lay about 3″ of one noodle in the top corner, allowing the remainder to hang over the outer edge.
Spoon some of the sauce evenly to cover the bottom of the noodle.
Place 2 slices of the mushroom followed by 3 pieces of asparagus.
Bring the noodle over to cover, spoon more sauce followed by 3 more asparagus pieces.
Flip the last of the noodle over the asparagus, creating an “S” shape.
Spoon another dollop of sauce on the top of the noodle.
Repeat until no room remains or the noodles have run out.
Sprinkle everything with the nutritional yeast flakes.
Cover the dish with aluminum foil and bake for approximately 3o minutes.
Remove foil and return to oven to brown the top for an additional 10 minutes, or 2 minutes under the broiler, watching carefully.