How To make Red Lentil Lasagna
1 lg Onion, sliced finely
3 Cloves Garlic, minced
1 Red chili, deseeded
2 Stalks Celery, chopped
*very* finely (because my Wife hates it) 1/2 c Water
1 lb Broccoli
1 sm Courgette/Zucchini
1/2 lb Mushroom
1 pt Vegetable Stock (Vecon and
Water) 1 c Red lentils
1 cn Tomatoes
2 t Oregano
2 t Basil
1/2 t Salt
1/2 t Pepper
1/2 c Corn
2 T Tomato Puree/Paste
12 Sheets Spinach lasagna
1/4 c Water
2 T Flour
3/4 c Soya milk
1 Clove Garlic
1/4 t Salt
1/4 t Pepper
3 T Yeast flakes
1/4 t Turmeric
Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli, the courgette and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli flowerets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C (330 deg. F) for 20 minutes. Eat with a salad. From: Michael Traub . Fatfree Digest [Volume 11 Issue 3], Oct. 3, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.
How To make Red Lentil Lasagna's Videos
High Protein Lentil Lasagna | High Protein Vegan Recipes
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You have to try this delicious and protein-rich vegan lasagna! 56 g of protein per portion!
Portions: 2
Macros
Kcal/portion: 594
Protein/portion: 56
Fat/portion: 24
Carbs/portion: 38
Ingredients
For the bolognese
1/2 cup brown lentils
1 cup tomato sauce
1 onion
2-3 carrots
2 cloves of garlic
1 tbsp dried oregano
1 tsp sea salt
1 big pinch black pepper
For the bechamel sauce
1 block (400 g) tofu
1/4 cup water
1 cup of soy milk
4 tbsp nutritional yeast
2 tsp garlic powder
Juice of 1 lemon
1 tsp sea salt
For the lasagna
100 g to 150 g lasagna noodles (depends on the size of your oven dish)
Spinach
Zucchini
Instructions
1. Soak the lentils overnight. Rinse them, then boil them for 20 minutes. Set them aside.
2. Prepare all vegetables. Dice the onion and carrots, mince the garlic, slice the zucchini.
3. For the tomato sauce, mix the lentils with all the sauce ingredients together.
4. For the bechamel sauce, add all the bechamel ingredients to a food processor, blend well until you reach a smooth consistency.
5. Preheat the oven to 180 °C (350 °F). Layer the lasagna as shown in the video.
6. Bake it in the oven for 45-50 minutes.
7. Enjoy.
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The Best Vegan Lasagna
I don’t say this lightly. This truly is the BEST Vegan Lasagna! Layered with a tofu-cashew ricotta, red lentil marinara and loads of fresh spinach, this lasagna is protein packed with 26 grams per serving and is sure to satisfy!
FULL RECIPE:
Hearty Vegan Lentil Lasagna With a Creamy Béchamel Sauce | Vegetarian with red lentils and mushroom
Heres my recipe for the most indulgent, cheesy vegan lasagne ever.
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Vegetarian lasagne with red lentils and mushrooms
Vegetarian lasagne with red lentils and mushrooms that may take some time to cook, but I think this is worth it. I choose to cheat by not making a classic bechamel sauce but instead just mix cheese, creme fraiche and milk. To make it even creamier, you can replace the milk with cream.
This dish can of course be altered a lot, but I think the lentil mixture is good as it is and I do not try to add too much extra flavor into it. The cooking is very similar to bolognese but with lentils and mushrooms instead.
In the video, the lentils mixture gets a little too dry and I have adapted the recipe to avoid that in the future. Different varieties of lentils can absorb different amounts of liquid as well as variations in cooking can make the lasagna a little dry, so adjust by adding water if necessary.
Full recipe:
(SWE version)
Open Lasagna with Red Lentils & Vegan Bechamel Sauce
Lasagna is not all about layers, they can also be made this way which is so refreshing. Topped with a healthier Bechamel sauce, perfection!
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