Lasagna is a delicious Italian dish made of different layers. It takes a lot of preparation to make it from scratch, but most delicious dishes does.
A while ago, 
I foraged some mushrooms around the forest.
I bought some button mushrooms to have enough of them for my recipe. I also added ostrich mushrooms.
Luckily I have chard in the garden.
Since there are loads of stinging nettle growing around the garden and the forest, I decided to add it to my homemade pasta.
Ingredients for the green pasta:
- 400 g of all-purpose flour
- 200 g of stinging nettle (2 dl of nettle puree)
- 0.5 a teaspoon of sea salt
Ingredients for mushroom sauce:
- 3 tablespoons of olive oil
- 2 onions
- 5 cloves of garlic
- 800 g of mushrooms; ostrich mushrooms, champions and morel mushrooms
- 0.5 dl of dry white wine
- 1 teaspoon of rosemery
- 2 bay leaves
- 400 g of chard
- 1 tablespoon of yellow mustard
- a bunch of fresh parsley
- 1 teaspoon of oregano
- 1 teaspoon of sweet red paprika flakes
- salt to taste
- black pepper to taste
Vegan cheese sauce:
- 4 dl of vegan yogurt
- 60 g of nutritional yeast
- 1 teaspoon of yellow mustard
- a pinch of salt
Ingredients for bechamel:
50 g of margarine
25 g of all-purpose flour
½ l of warm rice milk
a pinch of salt
¼ teaspoon of nutmeg
¼ teaspoon of black pepper
6 tablespoons of nutritional yeast
1 l of homemade tomato sauce
fresh parsley for garnish
Preparation:
- Pick up the tops of stinging nettle.
Wash and blanche them in boiling water.
Drain it and blend it into puree.
- Sift the flour through the sieve into a bowl.
Add salt and nettle puree and mix it together with a fork.
Knead with your hands until forming an elastic dough.
Wrap it up in a foil and place it in a fridge overnight. - Chop the onions and saute it in a big nonstick pan.
Slice the mushrooms and add them in a pan.
Cook for about four minutes, toss and cook for another minute or two, until the mushrooms start to release the water. Add minced garlic, rosemery, sweet red paprika flakes, bay leaves and white wine. Cook until the wine evaporates.
- Clean the chard and cut the steam out. Roughly chop it and add it to the mushroom sauce.
- Add salt and pepper to taste, oregano, parsley and yellow mustard. Cook for another minute, add a few drops of water if needed during cooking.
- Prepare the cheese sauce, mixing vegan yogurt, nutritional yeast, a pinch of salt and yellow mustard.
- Prepare the bechamel, melting margarine in a saucepan. Add the flour and whisk until there's no lumps of flour.
Add warm milk and whisk until the sauce thickens up, about five minutes. Add nutmeg, black pepper, nutritional yeast and salt.
- Prepare the refrigirated dough.
Divide the dough into a few equal parts, depending on how many layers of lasagna you wish to have.
Lightly flour the working surface, and start rolling it, as thin as you can make it.
I like to cut the dough into the shape of my baking tray, but it's also possible to cut smaller pieces and assemble them into whole layers.
You can also use a pasta machine if you have one. - Pour a bit of bechamel sauce on the bottom of the tray.
Place a piece of dough on it.
Add some mushroom sauce on top and equally spread it around with a spatula.
Drizzle some tomato sauce over it.
Put some cheese sauce on it and spread it. Pour a bit of bechamel over ot and place another piece of dough on top and continue with the same process until you run out of filling and the dough. On top layer pour the rest of the bechamel sauce.
- Place in a preheated oven to 200 ⁰C, for about 40 minutes, or until slightly brown on the top crust.
Let it sit for at least 30 minutes before cutting. Lasagna will soak in all the juices and flavors and it will be easier to cut. Serve it with a salad.