Vegetable Lasagna | Green Kitchen Stories
Tomato sauce:
2 tbsp olive oil
1 onion
3 cloves garlic
2 tbsp pickled capers
3 x 425 ml (400 g) cans Mutti tomato pulp
sea salt
20 leaves fresh basil, roughly chopped
Roasted aubergine slices:
2 medium size aubergine/eggplant
olive to brush
sea salt
Lemon ricotta:
500 g ricotta cheese
1 organic lemon, juice and zest
sea salt & black pepper
Assembling ingredients:
1 package (250 g) whole grain or gluten free lasagna noodles
2 portobello mushrooms, thinly sliced
1 large handful kale or fresh spinach, roughly chopped
20 g parmesan cheese, or a rennet-free cheese (optional)
Preparing the Tomato Sauce: Heat olive oil in a large saucepan Add onion and garlic and sauté for a couple of minutes. Add the tomato pulp, capers and salt and stir to combine. Cover with a lid and let simmer for 25-30 minutes. Add the fresh basil when the tomato sauce is almost done.
Preparing the Roasted Aubergine slices: Preheat the oven to 400°F / 200°C. Cut the aubergine in very thin slices (should be around 12 slices for each aubergine) and place on an oven rack. Brush with olive oil and sprinkle with salt. Bake in the oven for about 15-20 minutes or until soft and golden.
Preparing the Lemon Ricotta: Place ricotta cheese in a bowl, add lemon zest and juice to the bowl. Add basil, salt and lemon pepper and mix it together.
Assembling the Lasagna: Preheat the oven to 350°F / 175°C. In an oven proof dish, start with a thin layer of tomato sauce, cover with a layer of lasagna noodles. Add a layer of 1/3 of the Lemon Ricotta, a layer of 1/3 of the roasted aubergine slices and a layer of the tomato sauce. Repeat but add a layer of sliced portobello mushrooms and kale before covering with tomato sauce. Top the last layer with the remaining of the aubergine and the tomato sauce and finally top with some grated parmesan cheese. Place in the oven and bake it in the oven for 40 minutes or until the lasagna noodles are soft and it smells fragrant.
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How to Make the Ultimate Vegan Lasagna | Better than Ever
Today we're sharing how to make the ultimate vegan lasagne better than ever. We're making an incredibly delicious, Plant Based, No Oil (Oil-Free), Dairy Free, Meat Free, Gluten Free (optional), High Protein Lasagne based off Nana's recipe but made better and healthier. Even with that list of Free Froms it's unbelievably epic!
00:00 Intro
00:37 Flavor Paste
02:29 The Sauce
06:00 The Bolognese
08:57 The Mornay
Referenced in this video:
The Whole Foods Cookbook
THE WICKED HEALTHY COOKBOOK
We want you to cook and take control in the kitchen. The more plant based the better and when you don’t want to cook we have the range available across the US / UK and on Amazon. Check the site’s locator map to find where, near you.
Full recipe below and will be linked here once we have it on the website.
My Famous Lasagna – Made Healthy! Whole Food Plant Based, Oil Free, Gluten Free DELICIOUS!
Wicked Kitchen Lemon, Garlic and Herb Seasoning Paste
1 TBS Black Peppercorns, toast
1 TBS Fennel Seeds, toast
8-10 Whole garlic cloves
1 Lemon, Peeled with microplane
1 TBS Rosemary, chopped
1 TBS Parsley, chopped
1 tsp Smoked Paprika
1 tsp Sage, fresh - diced
1 TBS Salt, coarse
1 tsp Chili Flakes - optional
Bolognese - Lentils:
1 Coffee Cup of green lentils, soak for an hour, then drain
8-10 garlic cloves, diced
1 lg carrot, diced
1 lg onion, diced
2 celery stalks, diced
1 can plum tomatoes
5 TBS Tomato paste/Puree
3 Coffee cups, water
Tomato Sauce:
4 can tomatoes, plum
½ jar / 230 ml / 1 cup roasted red peppers and liquid
2 carrots, diced
2 celery stalks, diced
1 Onion, diced
6 cloves garlic, chopped
2 TBS Wicked Lemon Garlic Herb Seasoning Paste
Cauliflower Mornay:
1 sm head cauliflower, chopped
1 potato, peeled and cut into chunks
5 – 6 TBS Nooch (more or less is optional)
½ Tablespoon White peppercorns, toasted, mortar pestle
2 clove - grind
½ tsp nutmeg
1 tsp Onion Granulated/powder
Tsp Corn flour
Oat/soy milk 300ml
Water
Kale, 1 Bunch, steamed
Regular or Gluten free Lasagna sheets
Assemble the lasagna:
Julienne 1 onion for the bottom of the pan – this will help prevent sticking and burning and only adds more flavor.
Layers:
Thin layer of julienne onion
Sauce
Pasta sheets
Bolognese
Pasta sheets
Little sauce
Kale
Mornay
Pasta sheet
Bolognese
Pasta sheets
Sauce
Mornay to top
Cover with parchment paper and seal with tin foil over that. This will help it all steam cook and roast inside without burning the top. Cook for 45-60 minutes at 180c/350f remove from oven, take of the wraps and bake an additional 15 mins to tighten the top.
Let rest at least 20 minutes to let it settle or overnight is best nut if you can’t wait – I get it.
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What I Eat for the Holidays (Christmas) | Vegan Lasagna
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2 cups of slivered almonds
1 1/2 tbsp of lemon juice
3 tbsp nutritional yeast
1/2 tsp Himalayan salt
1 cup of plant milk
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Beef Lasagna Recipe | Easy Dinner | - Natasha's Kitchen
This EASY Lasagna recipe is beefy, saucy and supremely flavorful. Homemade lasagna is better than any restaurant version and it feeds a crowd at dinner for way less than going out to eat.
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Ingredients for Italian Lasagna:
►1 lb ground beef (15-20% fat content)
►1 small onion finely diced
►2 large garlic cloves minced
►1/4 cup red wine (any kind), or beef broth
►1 Tbsp olive oil
►24 oz Marinara Sauce (3 cups)
►1/2 tsp sea salt
►1/4 tsp black pepper ground
►1/4 tsp dried thyme
►1/2 tsp granulated sugar
►2 Tbsp parsley finely chopped
►9 lasagna noodles cooked al dente
Ingredients for Cheese Sauce:
►16 oz low-fat cottage cheese
►15 oz reduced-fat ricotta cheese
►1 large egg
►2 Tbsp parsley finely chopped, plus more to garnish
►4 cups mozzarella cheese shredded, divided
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