クロムハーツのインスタグラム(chromeheartsofficial) - 5月26日 03時21分

Gatherin' in the kitchen is a sacred time for us. Our friends are so generous that it always ends up a family affair. With that spirit in mind, we invite you to enjoy a moment in the kitchen with some of our most-loved chefs starting with @jaredsimons_chef +
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Plant Based Mushroom & Spinach Lasagna Recipe Serves 6-8
1 box (12 oz) Lasagne Noodles or Pasta Sheets Alternatively Brown Rice Sheets can also be used 32 oz Red Pasta Sauce / Tomato Sauce
2 lbs Mushrooms
1 Large Eggplant
1 Bag Frozen Spinach
1⁄2 cup Nutritional Yeast
8 oz Plant Based Mozzarella Style Cheese (I prefer Follow Your Heart) 8 oz Plant Based Ricotta (I prefer Kite Hill Almond Ricotta)
1⁄2 cup Olive Oil
3 tablespoons Vegetable Oil
Sea Salt & Pepper to taste
1. Preheat oven to 375 degrees.
2. Par boil lasagne sheets per package instructions. Generally 4 minutes in salted water.
Drain and reserve. Be sure to lay your noodles out so they do not stick together.
3. In large skillet heat vegetable oil. Add mushrooms to pan in a single layer. Cook
mushrooms on medium high heat. To get a good sear I like to add a heavy skillet and weigh down the mushrooms. When nicely browned flip mushrooms and season with salt and pepper. When cooked remove from pan, rough chop and reserve.
4. Dice Eggplant. Heat olive oil in large pot. Add eggplant and saute until well cooked. Add chopped mushrooms and continue to cook. Add spinach and nutritional yeast. Stir to combine the ingredients. Adjust seasoning.
5. Add the tomato sauce to the pot and bring up to heat.
6. In a large casserole dish begin to layer your lasagna starting with sauce on the bottom.
Then a layer of pasta, layer of sauce, a sprinkle of mozzarella style cheese, and scoops of
almond ricotta. Continue until all the ingredients are used.
7. Cover with foil and bake at 375 degrees for 45-50 minutes.
8. Remove foil and cook an additional 10-15 minutes until cheese is melted and top is
golden.
9. Remove from oven and let rest 10-15 minutes. Serve and enjoy!

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