Vegan Wild Mushroom and Cavolo Nero Lasagne with Walnut Rocket Pesto
This vegan wild mushroom and cavolo nero lasagne is a plant-based main course layered with earthy mushrooms, dark greens and a silky sauce. The Thermomix TM7 sautés, blends and mixes each element in one bowl, while the walnut rocket pesto adds a fresh, nutty finish. Ideal for an impressive meat-free dinner.
About this recipe
Vegan wild mushroom and cavolo nero lasagne with walnut rocket pesto is a showstopping plant-based recipe that your Thermomix TM7 handles beautifully from start to finish. Searching for a vegan lasagne recipe with real depth of flavour? This one layers sautéed wild mushrooms, dark cavolo nero and a smooth dairy-free sauce between soft pasta sheets, crowned with a vibrant walnut rocket pesto. The all-in-one kitchen machine chops the garlic and onions in seconds, sautés them gently without burning, and mixes the sauce until completely velvety, something manual stirring rarely achieves. The pesto comes together in moments, blending rocket, walnuts and olive oil into a fragrant, nutty counterpoint to the rich filling. Serve it as a comforting weekend main course or a vegan centrepiece when entertaining guests, paired with a crisp green salad and crusty bread.
Preparation tips
- Brush the wild mushrooms clean with a damp cloth instead of rinsing them, as they absorb water and can turn slimy in the lasagne layers between the cavolo nero and pasta sheets.
- Assemble the lasagne a day ahead and keep it covered in the fridge; the flavours of the mushroom sauce and cavolo nero deepen overnight, and you can bake it straight from cold.
- Reserve a few spoonfuls of the walnut rocket pesto and swirl it over each plated portion just before serving, so the fresh rocket flavour stays bright against the baked lasagne.
- For a nut-free version, replace the walnuts in the pesto with toasted sunflower seeds, and swap the vegan margarine for olive oil if you prefer a lighter finish.
Recipe variations
- Gluten-free variation: use gluten-free lasagne sheets and check that the vegan margarine and any stock are certified gluten-free; the mushroom, cavolo nero and walnut rocket pesto layers remain unchanged.
- Seasonal festive variation: in autumn, add diced pumpkin sautéed with the wild mushrooms and finish with a layer of crispy fried sage leaves on top for a golden celebratory finish.
Thermomix TM7 Benefits
- Chopping the garlic and onions for the mushroom base takes only seconds in the TM7, giving an even fineness without any tears. [Multi-Function]
- Precise heating sautés the onions and oil gently, releasing sweetness without the risk of burning the aromatic base. [Precision Control]
- The Thermomix mixes the vegan sauce ingredients into a silky, lump-free consistency while you layer the pasta sheets. [Multi-Function]
- Grinding the walnuts for the rocket pesto takes moments in the TM7, creating a coarse, nutty texture exactly as desired. [Precision Control]
- Weighing ingredients like vegan margarine and olive oil directly in the mixing bowl keeps the sauce ratios consistent every time. [Time Savings]
Ingredients
- garlic cloves
- onions
- olive oil
- passata
- fresh basil leaves
- fine sea salt
- ground black pepper
- cavolo nero
- fresh wild mushrooms
- olive oil