How To make Low Fat Vegetable Lasagne Roll Ups

VEGAN LASAGNA {gluten free, fat free} by @esterjiron

Try this vegan lasagna that is guilt free and very good for your belly! Share this with friends and family here:

This was very quick and easy to make. The layers are easy to make and remember you can substitute any veggies you may have in your fridge.
Ingredients:
1 box white mushrooms
7 roma tomatoes
2 big red peppers
1 bag frozen organic broccoli
1 bag frozen organic cauliflower
1 spaghetti squash (baked and seasoned)
1/2 head of garlic
1 big sweet onion
1 box of basil
1 can unsalted tomato puree
2 TBS soaked dates
1 box De Boles gluten free lasagna sheets (precooked)
Himalayan salt to taste.

I used my vitamix to blend the sauce and it came out so smooth!

Hope you enjoy the video!!

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Happy Herbivore Lasagna Rolls Recipe Low Fat No Oil Vegan

You can get the recipe among other AMAZING recipes for free on Happy Herbivore Website. I am a total Herbie addict and love all her recipes that is why I own ALL her cook books. They are all no oil and low fat vegan food. Everything I cook from any of her cook books my kids and husband eat and love.



The only modifications I made was adding less tofu, more spinach and baking instead of cooking on stove top.

This Seafood Lasagna Deserves To Be On Your Dinner Table

Looking for your next delicious dinner recipe? I've got you covered! Give this decadent Seafood Lasagna a try! Let's #makeithappen

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Shopping List:
Ricotta Mixture:

8 oz sour cream
8 oz whole fat ricotta
1 tbsp garlic paste
1 cup parmesan
1/2 cup fresh chopped parsley
AP Seasoning
red pepper flakes
1 egg
salt & black pepper

Seafood Blend:
4 oz lobster meat chopped (or bay scallops, crawfish, etc)
8 oz XL raw shrimp - peeled and deveined
1 lb lump or claw crab meat
2 tbsp butter (to cook shrimp)
Lemon bae

Sauce:
2 tbsp butter
2 tbsp flour
2 tbsp better than bouillon lobster base
2 cups heavy cream
1/4 cup chicken stock (you can use seafood stock if you don't have lobster base)
1 cup shredded parmesan
cajun seasoning

Directions:
Preheat oven to 375 degrees.

Start by making your ricotta mixture. Mix all of the above ingredients in a mixing bowl and season to taste - set aside until needed later. Next, Prep your seafood (clean, peel, etc). You can use just crab and shrimp if you want or feel free to add whatever you prefer. I like to use crawfish or bay scallops in place of the lobster sometimes. Melt butter in pan and add all seafood except the crab meat. Partially cook your shrimp and lobster (or scallops/crawfish) and season lightly with cajun seasoning. Add to a large mixing bowl with crab meat and mix. Season to taste and set aside.

Next, start on your sauce by making a roux. Add butter and lobster base (optional). Once butter has melted, add flour and mix until it forms a paste consistency. Next, add in your stock and heavy cream. Bring to a boil and then reduce to a simmer. Remove from heat and mix in your cheese a little at a time, being careful to ensure sauce is nice and smooth. Season to taste as needed.

Boil your water and add salt or lobster base to infuse flavor into the noodles. Boil lasagna noodles to package instructions. Once noodles are done, begin assembling your lasagna. First, add a thin layer of cream sauce and then noodles - then ricotta mixture - seafood - cheese - sauce - repeat. Repeat until your dish is full. I used a 13x9.5 inch dish that was 3 qts. Top with one last layer of seafood and cheese and bake for 30-40 minutes or until brown and bubbly. Remove from the oven and rest for at least 20-30 minutes before cutting into it.

How To Make Spinach and Mushroom Lasagna

Farideh makes a spinach and mushroom lasagna from our new cookbook, MUNCHIES Guide to Dinner: How to Feed Yourself and Your Friends. An easy (and vegan!) homemade pasta dough is layered with a combination of mozzarella and ricotta cheeses, plus spinach and cremini mushrooms. This lasagna is the ultimate comfort food, and the perfect gift for a friend who is going through a rough patch.

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Lasagña Roll Ups | Fat Free | Vegetarian | Nut Free | Vegan | Indian Italian Recipe

Hey! Hope you're doing well!

So, I've noticed that many people enjoy eating Italian foods this time of the year. But when it is loaded with cheese or wheat or meat, they think twice before taking a second serving.

I decided, I wanted to create a similar tasting guilt free Lasagña Recipe so we wouldn't have to think twice before eating it.

I hope you not only enjoy watching the video but also making it.

The vegan ricotta cheese is flavorful and the sauce is so delicious. It is a perfect blend between sweet and savory. I'm ????typing this.

Show some ????for my channel by SUBSCRIBING

Music - From Youtube Audio Library (Bushwick Tarentella Thatched)

Rollup Vegetable Lasagne with JIll's Game Changer Cheeze Sauce

Heat Oven to 375 F. Pre-boil lasagne pasta, then rinse cold and lay them out on a rack.
Filling: Use any vegetable you like. I used cubed sweet potatoes, riced cauliflower, 1 scallion chopped, chopped portabella mushrooms, 1 cup of chopped parsley, and then also used Soy curl crumbles presoaked in water and liquid smoke and then drained. I added 1 can tomato paste and about half a 15 oz can tomato sauce fat-free from Trader Joes. Spice to taste withe Italian spices, dried basil, salt, pepper, onion powder and garlic. Let simmer until vegetable is fork tender. Now put the filling on the individual lasagna pasta and roll it up. In a glass casserole pour the rest of tomato sauce as base, then put the lasagna roll ups in. Pour the cheeze sauce over the lasagne and put in oven for 35 minutes . Enjoy!
Game Changer Cheeze sauce from Jill McKeefer can be found here: