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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The Best Vegan Lasagna Roll-Ups
This is a delicious way to make, serve, and enjoy lasagna! Great for kids and omni-friendly too!
We are making a vegan ricotta and spinach mixture that you will love inside of your lasagna noodles. All rolled up, topped with a delicious homemade spaghetti sauce and vegan cheese for all the best parts of lasagna in an easy roll-up way!
Enjoy! And let us know if you have any questions.
★Recipe★
Get the ingredients and more in our website post:
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❌ Allergens: See post for tips
00:00 How to Make Vegan Lasagna Roll-Ups
1:05 Tips for Making the Lasagna Noodles
1:30 Fresh or Frozen Spinach for Lasagna
2:16 How to Make Vegan Cheese Filling for Lasagna Roll-Ups
3:15 How to Roll-Up Lasagna
4:53 What To Do While You Wait For It To Cook (Bonus!)
5:25 Finished Vegan Lasagna Roll Ups
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BEST VEGAN LASAGNA RECIPE
HEY FAM TODAY I WILL BE SHOWING YOU MY UPDATED VEGAN LASAGNA RECIPE. THIS IS DEFINITELY A MUST TRY SO LET ME KNOW IF YOU TRY IT OUT LOVE YALL.
RECIPE:
1 pack lasagna
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The Best Vegan Lasagna No Chick'n Alfredo- Oil Free, Wheat Free, Rice Free
The cast iron skillet that I am using in this video can be found here:
Vegan No Chick'n Alfredo Lasagna
2 boxes of Chickpea Lasagna Noodles noodles
Almond Bread Crumbs
Sauce:
2 medium heads of cauliflower
½ cup raw cashews (soaked for min. 2 hours)
1 yellow onion
6 cloves garlic
4 cups broth or water
1 tbls miso paste
¼ cup nutritional yeast
1 tbls lemon juice
3 tsp salt
1 tbls coconut aminos
Veggie “Chickn”:
1 lbs fresh oyster mushrooms
2 tsp parsley
1/2 tsp thyme
1/2 tsp oregano
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion
1/2 tsp mustard
Salt to taste
Vegan Ricotta and Spinach:
2.5 cups ricotta
1 5 oz. box spinach
1 tsp garlic
½ tsp salt
Pepper to taste
Instructions:
Oyster Mushrooms:
Add mushrooms to pan on medium-high heat.
Cook until water from mushrooms begins to release. Turn heat to high.
Allow mushrooms to cook until water has cooked off and mushrooms begin to brown on some spots.
Add seasonings and a splash of broth.
Sauce:
Steam cauliflower until soft.
Saute garlic and onions in 1/4 cup of oil free vegetable broth until soft. Add more broth as necessary to prevent sticking.
Add all sauce ingredients to a blender and blend until smooth.
Spinach and Ricotta Layer:
Combine steamed spinach, vegan ricotta, garlic, salt, and pepper.
Layering:
Small amount of sauce
Noodles
Sauce and half of the oyster mushrooms
Noodles
Ricotta and spinach
Noodles
Sauce and other half of the oyster mushrooms
Noodles
Sauce
Bake at 400 for 20 mins. Top with Almond Bread Crumbs
and parsley. Enjoy!
Easy Vegetable Lasagna Recipe - How to Make Fresh Vegetable Lasagna
Vegetable lasagna with tender zucchini, yellow squash and roasted red peppers in a light tomato sauce and assembled with noodles and cheese. Easily adaptable vegetable lasagna recipe. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 14 lasagna noodles (2 extra for filling in holes)
• 2 tablespoons extra-virgin olive oil
• 1 cup (140 grams) chopped onion
• 1 tablespoon minced garlic, (3 cloves)
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 2 medium zucchini, cut into 1/2-inch pieces
• 2 medium yellow squash, cut into 1/2-inch pieces
• One (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch pieces, 1 heaping cup
• 1 (28-ounce) can crushed tomatoes
• Generous handful fresh basil leaves, chopped
• One (15-ounce) container ricotta cheese or cottage cheese
• 2 large eggs
• 2 ounces (60 grams) parmesan cheese, grated, about 1 cup
• 8 ounces (230 grams) low-moisture mozzarella cheese, shredded
• Salt and fresh ground black pepper, to taste
✅ FULL RECIPE:
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