Veggie Lasagna
The rich flavor of the smoked mozzarella in this vegetarian lasagna is certain to grab you, and you can make it a vegan dish by substituting a vegan cheese.
This vegetarian version of the traditional Lao dish laab (also known as larb) allows mushrooms to carry the rich and savory flavors usually ascribed to the chicken, pork, or duck, while fresh herbs and citrus provide a nuanced tartness. Try it with lettuce cups for a utensil-free dining experience!
Ingredients
SERVINGS: 2-3 Serving(s)
- 1 pound mushrooms (oyster or white beech), sliced
- 1 tablespoon toasted rice
- 1 teaspoon red pepper flakes (more or less depending on heat preference)
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- ¼ cup cilantro, chopped
- ¼ cup scallions, sliced
- ¼ cup mint, chopped
- Lime wedges (optional garnish)
Instructions
To toast rice, rinse and drain it, then add to a small skillet on medium heat. Cook for ~5 minutes, stirring continuously with a spatula to prevent burning. When it is golden brown and has a nutty aroma, remove from skillet and set aside.
In a medium bowl, add mushrooms, red pepper flakes, fish sauce, and lime juice. Mix until well combined and seasoned. Add cilantro, scallions, toasted rice, and mint, and turn until they are well dispersed throughout.
Serve alongside jasmine or sticky rice, leafy greens, lime wedges, and additional herbs.
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