How To make Almost Vegan Lasagna
FILLING:
1 c Green lentils, washed
2 tb Olive oil
1 lg Onion, diced
1 md Carrot, thinly sliced
1 1/2 c Mushrooms, sliced
2 ea Garlic cloves, chopped
2 c Tomatoes, diced
2 tb Tomato paste
1 tb Parsley
1 ts Oregano
1 ts Marjoram
1 ts Soy sauce
Salt & pepper to taste PASTA:
Lasagna strips, enough for 3 layers :
BECHAMEL SAUCE 3 1/2 c Water
1/2 c Cashews
1 ts Salt
1/2 ts White pepper
1 ea Bay leaf
1 ds Nutmeg
:
ROUX------------------------------------ 1/4 c Vegetable oil
1/2 c All-purpose flour
TOPPING:
1 1/2 c Mozzarella style soy cheese
OR Italian style almond :
cheese (optional) Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock. Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended. Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente. BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside. Remove bay leaf before using. Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving. Posted by Mark Satterly in Intercook
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Delicious Raw Vegan Lasagna Recipe
For Gigi's full vegan raw lasagna recipe, head to
This one will make your mouth water! Gigi Cohen from Cafe Juicy Lotus in Montreal, Quebec (Canada) shows us the secrets behind her popular raw vegan lasagna (but she says you can cook it if you feel like something hot!).
The recipe takes a bit of prep but it's all worth it. Watch as Gigi get's her hands messy puttin' love and energy into her delicious dish featuring zucchini, peppers, onions, mushrooms, olives, tomatoes and loads of spinach.
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**Bonus: This video also includes a recipe for vegan cheese!!
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This recipe is from Gigi's Cookbook Nourishing Friends
When you're in Montreal, you can taste the dish without the work at Cafe Juicy Lotus
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Vegan Lasagna Recipe
This vegan lasagna recipe is so delicious and the fact that it is vegan doesn't make it lack a thing in the flavor department. This vegan lasagna is..did I say delicious?.. and very easy to make!
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ZUCCHINI LASAGNA | the best zucchini lasagna recipe
Zucchini lasagna is a fresh take on a classic comfort food dish. It's loaded with veggies, but still has the rich flavors and scrumptious texture of a traditional lasagna. Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family.
Zucchini lasagna is tasty gluten-free, low carb and keto recipe. It's packed with vegetables, but it's still got that hearty, cheesy lasagna flavor. Albeit a little lighter and healthier (which is a definite win).
In the video I show a couple ways to cut zucchini into lasagna noodles as well how to get the water out of zucchini lasagna. Don't want a watery zucchini lasagna? I've got you covered! But make sure to check out more tips on the full blog post recipe below. Enjoy!
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Vegan Lasagna
The ultimate cheesy and creamy comfort dish, this Vegan Lasagna is a classic recipe perfect for any occasion. Filled with vegetables and a delicious homemade vegan ricotta, this lasagna is hearty, healthy, and flavorful. This lasagna is always a crowdpleaser!
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If you’re craving something cozy and filling, this vegan lasagna is just what you need. This is truly the best vegan lasagna recipe I’ve eaten, if I may say so myself. It’s cheesy, melty, filled with healthy veggies, and hits the spot every time. It’s also easy to make, so it’s perfect as a fuss-free weeknight dinner. Plus, there’s always enough left over after dinner to take to work for lunch the next day.
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Hearty Vegan Lentil Lasagna With a Creamy Béchamel Sauce
Looking for a hearty vegan meal that doesn't skimp on flavour? Look no further than this lentil lasagna! Packed with delicious veggies and a creamy béchamel sauce, this dish is sure to satisfy even the biggest appetite. Give it a try today!
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Best Homemade Vegan Lasagna Impossible Burger Vegan Ricotta Cheese Easy Vegan Lasagna Recipe!
This recipe will blow your mind that there's no meat in it! I used Impossible ground beef substitute, plant based mozzarella cheese, mushrooms, marinara, basil, onion bell pepper garlic & Kite Hill Almond Milk Ricotta!
I'd love to hear if you made this and how you like it! Also let me know other ways you use plant based meat and cheese!
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