Lentil Lasagna
A twist on a family favourite. In this video Michael takes the classic dinner table meal and transforms it in to lentil deliciousness!
Full recipe:
Ingredients:
For the Tomato-Meat Sauce -
A big splash of olive oil
2 onions, chopped
1 whole head of garlic cloves, minced
1 28 oz can (796 mL) of crushed or puréed tomatoes, juice reserved
2 tablespoons (30 mL) of dried oregano
1 or 2 bay leaves
1 lb (500 g) of ground beef
4 Italian sausages, casings removed
2 cups (500 mL) of cooked lentils
1 teaspoon (5 mL) of salt
1 cup (250 mL) of fresh local water
For the Cheese Sauce -
2 eggs, whisked together
1 cup (250 mL) of heavy cream (35%)
1 lb (454 g) of ricotta cheese
4 cups (1 L) of shredded mozzarella cheese
2 cups (500 mL) of grated Parmesan cheese
For Assembling the Lasagna -
2 boxes of ready-to-bake lasagna noodles (1 lb each)
1 cupful (250 mL) or so of shredded mozzarella cheese
Directions:
1. Preheat your oven to 375°F (190°C). Turn on your convection fan if you have one. Lightly oil a 9 x 13 inch baking pan.
2. For the meat sauce, begin by splashing some olive oil into a large saucepan over medium-high heat. Add the onions and garlic, sautéing until they heat through and lightly colour. Add the tomatoes, oregano, bay leaves, ground beef, sausage meat, salt, lentils, and water. Stir vigorously with a wooden spoon, breaking the meat up into small pieces. By not browning the meat you also avoid toughening it and the long simmering time that would then be necessary to tenderize it. Continue stirring and cooking until the entire mixture is simmering and ready for lasagna assembly, about 20 minutes in total.
3. To make the cheese sauce, simply whisk together the eggs, the heavy cream, and the four cups of mozzarella, ricotta and parmesan cheeses.
4. To assemble the lasagna, layer the ingredients in the pan in this order: Two cups (500 mL) or so of the meat sauce, a layer of noodles, half of the cheese sauce, another noodle layer, another meat sauce layer, another noodle layer, the remaining cheese sauce, another noodle layer, the remaining meat sauce and last but not least, a thick layer of mozzarella with the last cup.
5. Lightly spray oil on one side of a large sheet of tin foil then invert and cover the pan tightly and bake for 1 hour. Remove the foil and continue cooking for another 15 minutes, giving the top a chance to get golden brown and crusty.
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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Vegan Lentil Lasagna
This vegan lentil lasagna makes for such an amazing comfort food meal that your whole family will love. Features a super simple lentil marinara sauce plus a quick vegan bechamel. Makes for a hearty no-meat and dairy-free lasagna that's so satisfying and ultra flavorful!
Find the full recipe here:
The World's Easiest 5 Ingredient Lentil Lasagne
This vegetarian lasagne really takes minimal effort and time to put together - not to mention the lentils provide good nutrition value.
Give it a go and me know how you find it.
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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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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