Directions

Prepare Mushrooms & Peas

1. In a large saute pan over medium heat, cook 2 C of chopped oyster mushrooms in 1 TBSP of vegetable oil, stirring often, until browned—about 2-3 minutes.

2. Stir in ½ bag frozen peas, remove pan from heat.

Prepare Pasta & Carrots (skip steps 1, 2, and 4 if using no-boil lasagna noodles)

1. Fill a large pot ¾ full with water. Bring water to a boil over high heat.

2. Once water is boiling, add 1 TBSP kosher salt, 1 TBSP olive or vegetable oil, and lasagna noodles. Cook for 8 minutes or until al dente.

3. While pasta is cooking, wash carrots, cut off stems, and peel off/discard the outer skin. Then peel carrots to create long ribbons. Set aside.
4. Strain noodles in a colander over the sink and lightly rinse. Set aside.

Make Green Curry Sauce

1. In the same (now empty) large pot, heat 1 TBSP of olive or vegetable oil over medium heat for 1 minute.

2. Add minced onion, garlic, and ginger. Cook and stir until fragrant, about 3-4 minutes.

3. Add pack of Masi Masa Thai Green Curry Spice Blend and cook, stirring constantly, for 1 minute.

4. Stir in 1½ cans coconut milk. Cook, stirring occasionally, until the sauce is slightly thickened, about 3-4 minutes.

5. Remove from heat and stir in cooked oyster mushrooms and peas until they are thoroughly coated.

6. Add chopped basil and mix until incorporated.

Assemble & Bake Lasagne

1. Preheat the oven to 400°F.

2. Lightly coat a large rectangle baking dish with olive or vegetable oil.

3. Spread ¼ of the mushroom and pea curry sauce on the bottom of the dish.

4. Add a layer of 3 lasagne noodles, then green curry mushroom and pea curry sauce, followed by a layer of peeled carrots, and then mozzarella cheese. Repeat until noodles are used up. Finish with a top layer of mozzarella cheese.
   

5. Bake in the oven for 20 minutes covered with aluminum, and uncovered for the last 5 minutes or until golden brown and bubbly on top. Serve and enjoy!