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
Vegetarian Lasagna
See how easy it is to turn simple everyday ingredients into this delicious Vegetarian Lasagna. Packed with vegetables between perfectly al dente pasta layers, this meatless lasagna is super flavorful and easy to make.
Full Recipe:
Hearty, comforting, and freezer-friendly, this plant-based lasagna has it all! This vegetarian lasagna recipe is filled with a veggie-ricotta mixture between layers of pasta and my homemade marinara sauce.
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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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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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Lentil Pasta is an authentic Italian Dinner Idea
Get the Recipe:
⭐️ Lentil pasta or pasta with lentils is a nutritious, tasty, and wholesome Italian recipe (pasta e lenticchie) where the lentils and the pasta are cooked together in one pot.
It's a perfect main dish for lunch or dinner, and the recipe is very easy. In addition, it's kids-friendly and contains all the macros to keep you healthy and satiated.
⭐️ Ingredients
2 tablespoon extra virgin olive oil
1 medium onion finely chopped
1 medium carrot finely chopped
2 cloves garlic minced
1 sprig rosemary or thyme
2 bay leaves or sage
2 tablespoons tomato paste
1 cup lentils green or brown, dry
10 cherry tomatoes halved
5 - 6 cups vegetable broth
2 cups ditalini pasta or other short pasta like penne, ditaloni, conchiglie, or rotini
1 teaspoon salt
½ teaspoon black pepper
1 handful parsley finely chopped
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Red lentil lasagna ????️
Ingredients;
- Half a kilogram red lentils.
- Two big carrots.
- One big onion.
- 750 grams ricotta.
- Half a kilogram lasagna sheets.
- 1 liter passata.
Thank you for watching, I hope you enjoy! Let me know if you try it ????
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