Lasagna Roll Recipe | Vegan | The Vegan Zombie
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In this episode Jon cooks up two different versions of our delicious zombie free vegan lasagna rolls.
Recipe 1
Lasagna noodles
1 block firm tofu
1 tomato (spears)
Fresh basil (chopped)
Fresh spinach
Lemon juice (1/2 lemon squeezed)
1 cup diced onion
Herb blend 1 tsp oregano, 1/2 tsp paprika, 1 tsp garlic powder)
salt & pepper to taste
add noodles to boiling water. saute diced onion med heat.
crumble up tofu drain and add to pan.
add basil and herb blend. add lemon juice. place tofu filling on
noodles. add spinach and tomato spears. add sauce. roll up and place
sideways in pan.
Recipe 2
3/4 cup Daiya cheese
1 lb Match Meats faux ground beef (or your preferred faux meat)
1/2 container vegan cream cheese.
1 tomato (spears)
Fresh basil (chopped)
Fresh spinach
1 cup diced onion
Herb blend 1 tsp oregano, 1/2 tsp paprika, 1 1/2tsp garlic powder)
salt & pepper to taste
saute onion med heat. add match meat. add vegan cream cheese.
add herb blend. add Daiya stir in till it melts. let cool. spread on noodles.
add spinach. add tomato spears. add sauce. roll up and add to pan
bake in over 350* for 20 mins. Enjoy!
How To Make Lasagna For Two from Don Angie
Married couple and co-owners of Don Angie in Manhattan's West Village, Angie Rito and Scott Tacinelli, make lasagna for two in the Munchies Test Kitchen. This rolled lasagna, which is Don Angie’s most popular dish, includes a homemade pasta dough, béchamel sauce, Bolognese sauce, and parmesan and mozzarella cheeses. Check out the recipe here: to Munchies here:
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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)
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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PRINTABLE RECIPE:
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.
Lasagna Roll-Ups
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I show you how to make a deliciously rich alternative to layered lasagna. Thank you, Jennifer, Bunnyrose06, for requesting a lasagna, not just any lasagna. Mother LOVED these.
Red Lobster biscuit recipe:
10 uncooked lasagna noodles
1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 package (8 ounces) cream cheese, softened
1 jar (26 ounces) spaghetti sauce, divided
1-3/4 cups shredded cheddar cheese, divided
Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in cream cheese and 1/3 cup spaghetti sauce.
Drain noodles; spread 1/4 cup meat mixture on each noodle. Sprinkle each with 2 tablespoon cheese; carefully roll up.
Spread 2/3 cup spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Place roll-ups seam side down over sauce. Top with remaining sauce and cheese.
Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Yield: 10 servings.
Nutritional Facts1 roll-up equals 372 calories, 22 g fat (11 g saturated fat), 81 mg cholesterol, 885 mg sodium, 25 g carbohydrate, 2 g fiber, 19 g protein.
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