How To make Lentil Lasagna
1 large onion
thinly sliced
3 cloves garlic :
minced
1 whole red chili pepper deseeded
2 stalks celery :
chopped fine
1/2 cup water
1 pound broccoli
1 small zucchini
1/2 pound mushrooms
1 pint vegetable stock -- (Vecon and water)
1 cup red lentils
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup corn
2 tablespoons tomato puree
12 sheets spinach lasagna noodles
1/4 cup water
2 tablespoons flour
1/2 cup soy milk
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons nutritional yeast
1/4 teaspoon turmeric
Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes.
In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce.
Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C/330 deg. F for 20 minutes. Eat with a salad.
How To make Lentil Lasagna's Videos
Lentil & Eggplant Lasagna | Minimalist Baker Recipes
Satisfying, healthy eggplant lasagna with lentil marinara. Made with just 10 ingredients, this is the perfect plant-based, gluten-free entrée!
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Lentil And Spinach Lasagne
Ingredients
1 cup Lentils
2 bunches English spinach
Salt & Pepper to taste
stock powder to taste
1 bottle pasta sauce
1 can 850 ml tomato juice
2 sticks celery
1 large carrot
1 onion
1 white part of the leek
few green chillies
2 packs( 500 g) lasagne sheets
50 g butter
100g plain flour
750ml milk
cheese
High Protein Lentil Lasagna | High Protein Vegan Recipes
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You have to try this delicious and protein-rich vegan lasagna! 56 g of protein per portion!
Portions: 2
Macros
Kcal/portion: 594
Protein/portion: 56
Fat/portion: 24
Carbs/portion: 38
Ingredients
For the bolognese
1/2 cup brown lentils
1 cup tomato sauce
1 onion
2-3 carrots
2 cloves of garlic
1 tbsp dried oregano
1 tsp sea salt
1 big pinch black pepper
For the bechamel sauce
1 block (400 g) tofu
1/4 cup water
1 cup of soy milk
4 tbsp nutritional yeast
2 tsp garlic powder
Juice of 1 lemon
1 tsp sea salt
For the lasagna
100 g to 150 g lasagna noodles (depends on the size of your oven dish)
Spinach
Zucchini
Instructions
1. Soak the lentils overnight. Rinse them, then boil them for 20 minutes. Set them aside.
2. Prepare all vegetables. Dice the onion and carrots, mince the garlic, slice the zucchini.
3. For the tomato sauce, mix the lentils with all the sauce ingredients together.
4. For the bechamel sauce, add all the bechamel ingredients to a food processor, blend well until you reach a smooth consistency.
5. Preheat the oven to 180 °C (350 °F). Layer the lasagna as shown in the video.
6. Bake it in the oven for 45-50 minutes.
7. Enjoy.
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One Pan Lentil Lasagne | SO VEGAN #vegan #recipe #veganrecipes #food #shorts #italianfood #lasagna
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This fuss-free one-pan lasagne is packed with 32g of protein and it’s topped with a creamy tofu cheese, as well as a seasonal kale pesto. It's inspired by the fab Laura at The First Mess.
Makes 4
???? olive oil
???? 1 onion
???? 1 carrot
???? 2 celery sticks
???? 4 garlic cloves
???? 1 x 400g (14.1oz) tin of chopped tomatoes
???? 2 tbsp soy sauce
???? 3 sprigs of fresh rosemary
???? 2 x 400g (14.1oz) tins of green lentils, drained
???? salt + pepper
???? 8 lasagne sheets
For the tofu cheese:
???? 40g (1/4 cup) cashews
???? 300g (10.6oz) firm tofu
???? 4 tbsp nutritional yeast
???? 1 lemon, juice only
For the kale pesto:
???? 4 cavolo nero leaves
???? 20g (1/8 cup) cashews
???? 1 garlic clove
???? 1/2 lemon, juice only
Fry the onion, carrot, celery and garlic.
Turn the heat down, then pour in the chopped tomatoes. Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils and pinches of salt and pepper.
Stir then break the lasagne sheets in half and push them into the sauce. Simmer for 10-12 minutes or until the lasagne is al dente. Add more water if the sauce becomes too dry.
Add the tofu cheese ingredients to a food processor with pinches of salt and pepper. Process into a creamy cheese consistency, then season to taste with more seasoning or nutritional yeast.
Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, as well as a few tablespoons of olive oil. Process into a runny pesto, adding more olive oil until it reaches the right consistency.
Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese. Then drizzle over the kale pesto to serve.
Big love! Roxy + Ben
Creamy Lentil & Vegetable Lasagne by Jess Beautician
Who does not like lasagne? So rich, so filling, so full of flavours... it is everybody's dream dish.
Jess combined her love of vegetables, cheesy sauces together with our new lasagne sauce and made this extra ordinary, amazing looking, super delicious lasagne. We can not wait to see how you like it!
You can find this recipe together with many more on our website:
Lentil Vegan Lasagna
Vegan lasagna made with a lentil meat sauce. This lentil vegan lasagna recipe is out of this world delicious! Don't miss out on delicious lasagna because your vegan, Vegan lasagna is a thing.
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Inspiring Documentaries (Can be found on Youtube or Netflix)
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