Chef AJ's Disappearing Lasagna (as modified)
Ingredients:
2 boxes of no boil lasagna noodle (De Boles) or regular lasagna noodles (12 pieces)
6 cups of your favorite marinara sauce
1 14-ounce box extra firm tofu
2 ounces fresh basil leaves
1 cup pine nuts, raw cashews or hemp seeds OR 3 ¾ cup cooked and rinsed cannellini beans
2 cloves garlic (or more, to taste)
¼ cup miso
¼ cup nutritional yeast
¼ cup lemon juice
1/8 teaspoon red pepper flakes (or more to taste)
1, 4 ounce can black olives, rinsed and sliced
2 pounds frozen chopped spinach (defrosted and all of the liquid drained), or 1 pound frozen kale, defrosted and drained with all of the liquid squeezed out)
1-2 pounds sliced mushrooms
¼ cup low sodium tamari or Braggs
1 large red onion, finely diced
Faux parmesan (see recipe below)
Directions: Preheat oven to375 degrees F.
1. To make the filling add to a food processor, tofu or beans, basil, garlic, lemon juice, miso, nutritional yeast, nuts of choice, and red pepper flakes. Puree until smooth.
2. Add drained spinach or kale to mixture in food processor and blend again.
3. In a large pan, sauté onion in 2 tablespoons water until translucent (about 8 minutes), adding more water if necessary. Add the garlic, mushrooms and tamari and sauté until browned. Taste mixture and add more tamari or garlic per your taste. Cook until mushrooms appear to be glazed and there is no more liquid left in the pan.
4. Pour 3 cups of the sauce into a 9 x 13 lasagna pan. Place one layer of the cook noodles on top. Cover the noodles with half of the tofu/spinach mixture, then half of the mushroom mixture. Place another layer of noodles on the mushroom mixture and add the remaining half of the bean or nut mixture and the remaining mushroom mixture. Place one more layer of noodles on top of the mushroom mixture and smother evenly with the remaining 3 cups of sauce.
5. Sprinkle the sliced black olives and faux parmesan on top.
6. Bake uncovered for one hour if using no boil noodles or cover tightly with foil if using regular lasagna noodles that have not been cooked. Let sit 10 minutes before slicing.
Can be made ahead and reheated the next day. Tastes even better on day 2!
VEGAN PARMESAN CHEESE from the Minimalist Baker
Ingredients:
¾ cup raw unsalted cashews
3 tablespoons nutritional yeast
¼ teaspoon garlic powder
¾ teaspoon sea salt
Directions:
1. Place all ingredients in a food processor and blend until a fine consistency.
2. Store in refrigerator.
Mexican Lasagna With Tortillas, Vegetables & Cheese by Rockin Robin
Our Mexican lasagna has great flavor because of the way we cook the vegetables in this recipe. It is also vegan but you can easily add chicken, beef or ground turkey if you wish.
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Mexican Lasagna
Ingredients:
5 roma tomatoes
4 Medium zucchini, chopped
1 large sweet potato
1 chipotle pepper in adobo sauce
1/2 tsp. salt
1/2 tsp. cumin
1/4 cup chicken broth
1 yellow onion, diced
4 garlic cloves, minced
1 cup corn
1/2 - 3/4 cup cream fraiche
1 lb. pepper jack/monterey jack cheese, grated
Directions:
Preheat oven to broil.
Cut tomatoes into 6 ths and place on a baking sheet and drizzle with olive oil. Rub the oil to coat the tomatoes. Broil on the highest rack until the tomatoes get charred, about 10 -12 minutes. Let cool.
In a large stainless steel fry pan, add 1 - 2 Tbsp. olive oil and the onion. Sautee for 15 minutes over medium low heat, stirring frequently. Add the garlic after 15 minutes and sautee for an additional 2 minutes.
Add this mixture to the tomatoes in a blender as well as the chipotle peppers, salt, cumin and chicken broth and blend until pureed.
Using the same frying pan add 2 Tbsp. olive oil over medium heat and add the sweet potatoes. Cook for 5 minutes and then add the zucchini and sautee for another 10 minutes. Test the potatoes for doneness. If they are still firm, add 1/3 cup of broth and the corn to the pan and cover. Cook an additional 2 minutes and they should be done.
In a small frying pan, pour vegetable oil about an inch deep over medium high heat. Once the oil is hot, dip 2 corn tortillas into the oil as they bubble up for about 3 to 4 seconds. Place them on a paper towel covered tray to drain. Pat the tops of them with paper towels to absorb excess oil.
Continue cooking tortillas in this fashion until you have enough to cover the dish in 3 layers.
Using a 9 x 13 baking dish, spread a thin coating of tomato sauce on the bottom of the dish. Then place a layer of tortillas, then more sauce, zucchini mix, creme fraiche, ending with jack cheese. Repeat layers 2 more times ending with jack cheese.
Bake at 375 degrees F. for 15 - 20 minutes or until the cheese is melted and dish is heated through.
Thanks for watching and sharing!
Rockin Robin
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⚠️DIRTY KETO⚠️ Mexican lasagna
Mexican lasagna ????????
How to make Taco Lasagna
Hello everyone! Today I made an easy dish with much flavor. You can add whatever seasons and ingredients you choose. I needed a fast dish and I decided to share how I make it. It is very tasty! I hope you enjoy the video and if you did please subscribe for more recipes! Thank you so much for watching!
Easy Crock Pot Lasagna WW (Weight Watchers) Recipe | Easy WW Slow Cooker Meal
Easy Crock Pot Lasagna WW (Weight Watchers) Recipe | Easy WW Slow Cooker Meal
#crockpotlasagna #slowcookerlasagna #wwlasagna
I tried a new WW Crock slow cooker recipe for lasagna. It was not only easy, but really good! Weight Watchers Points & Calories/Macros and additional nutritional information Included.
If you join WW following this link, you will receive a FREE month!
Ingredients:
1 pound lean ground beef(I now use ground turkey, 93% lean)
6 lasagna noodles
1 cup part skim ricotta
1 1/2 cups part skim mozzarella
1/2 cup parmesan cheese
1 medium onion, chopped
1 5 oz box of frozen spinach ( the recipe didn't call for this, I added it)
1-2 tsp minced garlic
2 cans (28 oz) crushed tomatoes
1 15 oz can tomato sauce
1 tsp Oregano
1/2 tsp Basil
1/4 tsp red pepper flakes
salt and pepper to taste
Cook ground beef, onion and garlic on medium high heat until meat is cooked, about 5-7 minutes. Add in tomatoes, tomato sauce, oregano, basil, red pepper flakes and salt and pepper. Stir together and let simmer for a few minutes. Meanwhile, stir together 1 cup of mozzarella, ricotta and thawed and squeezed spinach. Place about 1/3 of the meat sauce in the bottom of your crockpot. Top with 3 lasagna noodles, breaking them in half to cover the meat sauce. Top noodles with half the cheese mixture and repeat, ending with the meat sauce. Cook on low for 4-6 hours or until noodles are softened. Top with remaining cheeses and let melt.
Makes 6 servings. WW Points per serving - 11 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder➡
Makes 6 servings. MyWW SmartPoints per serving - Green: 10 SmartPoints / Blue: 10 SmartPoints / Purple: 10 SmartPoints
*Nutrition Information: YIELD: 6 SERVING SIZE: 1/6
Amount Per Serving: CALORIES: 430 TOTAL FAT: 16 g SATURATED FAT: 7 g CHOLESTEROL: 87 mg SODIUM: 814 mg CARBOHYDRATES: 40 g FIBER: 6 g SUGAR: 6 g PROTEIN: 33 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
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Easy One Skillet Dishes | Beef Taco Skillet | Easy Lasagna Skillet | Baked Spinach Ravioli Skillet
Easy One Skillet Dishes | Beef Taco Skillet | Easy Lasagna Skillet | Baked Spinach Ravioli Skillet
Hey friends, I have a real treat for you this week! I’m sharing three easy and delicious one skillet meals that I made for my family this week! These come together so quickly and I was able to get a delicious meal on the table in no time. AND clean up was a breeze too! It was definitely a win win win week for me in the kitchen this week. Thanks again for stopping by and sharing your time with me, I hope you will subscribe and come back every Sunday for more dinner ideas.
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Hi and welcome to my kitchen, I am so glad that you stopped in today. I am just a simple, southern wife and momma who is passionate about all things faith, family and home My prayer is that my channel leaves you encouraged, smiling and feeling like we’ve just had a visit across my kitchen table. - Mel
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