Lasagna Recipe | VEGAN, NUT FREE & Weight Loss Friendly!
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WFPB Lasagna Vegan Lasagne Starch Solution Recipes Nut-Free White Sauce HCLF
Lasagne or Lasagne!? I really don' know! This video shows how I make my WFPB Lasagne, of course it is dairy-free and Vegan - your entire family will love this meal!
Vegan Lasagne is a meal I make regularly, because it always goes down well, and I love comfort food! You can make it with a cashew cream sauce, which is absolutely delicious, but of course higher in fat. This WFPB lasagna is HCLF - High Carb, Low Fat and healthy.
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I regularly show what I eat in a day as a Whole Food Plant-Based Vegan following the Starch Solution lifestyle - I have tons of Starch Solution Recipes. I have been eating this way for months now and I am loving the simplicity and the results! Check out my other videos.
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Dr. Mcdougall created the Starch Solution, as a lifestyle option for those looking to boost their health, and release weight easily. No calorie counting, no portion control, and no fuss! It's a great way to live, and your body will feel great on this lifestyle.
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I am here to help you to go fully plant-based and become Vegan too, and maybe even help your family turn vegan as mine did. Each week I will release more Vegan information, vegan tips and give advice on how to love your new vegan life!
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RECIPE
(This is enough vegetables to make 2 lasagnas)
50g Frozen Corn
50g Frozen Peas
2 medium Courgette (Zucchini)
1 medium Carrot
2 small bell Peppers
½ head Broccoli
250g Mushrooms, any variety
2 medium white Onions
800g (2 cans) Chopped Tomatoes
400g (1 can) Black Lentils (cooked)
50g Red split Lentils (dry)
2 TBSP Mixed Italian Herbs
½ TSP Garlic Powder
½ TSP Onion Powder
½ TBSP Mushroom Seasoning (optional, if you can’t find this)
4-6 Bay Leaves
1 TSP Bouillon
1 TBSP Balsamic Vinegar
1 TBSP Soy Sauce
Lasagne Sheets (egg-free)
White, Cauliflower Sauce (enough to make 1 lasagne).
½ head (370g) Cauliflower
150ml Plant Milk (I used Soy)
1 TBSP Nutritional Yeast
Pinch of salt
Chop up all of the vegetables into small pieces - I use a vegetable chopper, as it only takes a couple of minutes.
Add the chopped vegetables to a large pan. Then add everything else (except lasagne sheets) and mix really well.
Cook on medium heat for around 30 minutes.
SAUCE: Meanwhile, cook the cauliflower until it is soft (I boiled in slightly salted water). Then add cooked cauliflower, nutritional yeast, soy milk and salt to your blender. Blend until smooth.
BUILD: In an over-proof lasagne tray/overproof dish, create layers of the vegetable mixture, sauce and lasagne sheets.
Cook in the oven at 200C/400F for about 40 minutes.
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Liquid Aminos: ♨️
Liquid Smoke: ♨️
Mushroom Seasoning : ????
Nutritional Yeast : ????
Pumpkin Pie Spice: ????
Cacao Nibs: ????
Sweet Freedom Chocolate Sauce:
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▶️ S T A R C H S O L U T I O N P L A Y L I S T
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Hey ~ I'm Natalie, and I'm Vegan! If you are interested, intrigued, or even confused about Veganism - you are in the right place. I can help you become Vegan and reach your Vegan goals on this channel. I am following the starch solution, and my channel has tons of Starch Solution Recipes. I specialise in helping people find the joy, freedom, health and fun in Veganism. I'm so happy you are here!
~ love, peace and plants, Natalie
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Healthy Vegetable Mexican Lasagna
Meat-free doesn't have to be bland - THIS is meat free for carnivores! Fresh and yet packed full of serious flavour, I call this a Lasagna because it's got all the fixings of a vegetarian lasagna, stacked up like a lasagna using tortillas!
Print recipe:
ANABOLIC LASAGNA - Healthy Low Calorie High Protein Lasagna Dinner
➡️ Tag me if you make any recipe, I’ll REPOST EVERYONE! =]
➡️ My Kitchen Tools:
Popcorn Maker -
Cutting Board -
Measuring Spoons -
Food Scale -
Paring Knife -
Microplane -
Rubber Spatula -
Offset Spatulas -
Donut Pan -
Silpat Rubber Mat -
Oven Thermometer -
Oil Sprayer -
➡️ Staple Foods:
Low Calorie Rolls -
Low Calorie Bread -
Low Calorie Tortillas -
Lasagna -
Banza -
Popcorn Seasoning -
Popcorn Kernels -
➡️ Books:
On food and cooking -
Making of a cook -
➡️ Recipe:
-12 Lasagna Noodles (whole grain)
-4oz FF Mozzarella
-15oz Part Skim Ricotta
-1oz Parmesan Cheese or Grana Padano
-1 lb Lean Ground Turkey
-2 C Crushed Tomato
-1 1/2C Water
-1 Onion
-2 Garlic Cloves
-Fresh Parsley
-Garlic Powder
-Dried Oregano/Basil/Bay Leaf
-Salt/Pepper
Make meat sauce:
- Saute onion & garlic, add ground meat (Season salt/pepper). When meat is almost done, add crushed tomatoes, water and dried herbs.
- Boil lasagna sheets for about 10 min in heavily salted water.
- Mix ricotta, 1/2oz of Parmesan, garlic powder, salt/pepper, parsley.
- Assemble lasagna, 4 layers of meat sauce, 3 layers of noodles, 2 layers of ricotta.
- Add mozzarella on top
- Bake for 30min at 400F covered, then 30 min uncovered.
- Rest for 30min before cutting.
350 Calories/serving
9 Servings
27g PROTEIN
16g Fat
25g Carb
4g Fiber
➡️ Timestamps:
Intro 00:00-01:26
Ingredients 01:27-2:57
Dice Onion 2:58-04:28
Cooking 04:29-08:47
Assembly 08:48-11:11
Taste Test 11:12-14:14
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