Lentil And Spinach Lasagne
Ingredients
1 cup Lentils
2 bunches English spinach
Salt & Pepper to taste
stock powder to taste
1 bottle pasta sauce
1 can 850 ml tomato juice
2 sticks celery
1 large carrot
1 onion
1 white part of the leek
few green chillies
2 packs( 500 g) lasagne sheets
50 g butter
100g plain flour
750ml milk
cheese
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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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.
You got this. Thank you for watching and supporting. If you enjoyed and feel so inclined and want more recipes, please leave a comment and let me know what you’d like me to make.
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#wickedkitchen #WFPBNO #wfpb #famousfood #healthy #lasagna
MY FAMOUS LASAGNE RECIPE. Delicious & Plant Based
Heres my recipe for the most indulgent, cheesy vegan lasagne ever -
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In todays video I show you how to make #Lasagne !!!
My Lasagne recipe is probably the best ever..in my opinion. Rich, creamy, cheesy & indulgent. My vegan lasagne Is very much inspired by a traditional lasagnes which I used to make a lot before going vegan. Making a rich vegan ragu & creamy vegan béchamel sauce its actually better than the lasagne's I used to make before going vegan. You must try it!! big love @gazoakley
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These lentil patties are better than meat! Protein rich, easy patties recipe! [Vegan] ASMR cooking
These lentil patties are better than meat! Protein rich, easy vegan recipe! It’s so delicious that I cook it almost every day! The tastiest patties recipe I have ever tried! ASMR cooking. So few people know this high protein recipe and cook lentils like that. Simple and easy recipe everyone can make at home. The most tender veg patties that melt in your mouth! Learn how to make patties at home. It’s delicious, easy and quick recipe. Everyone will be delighted with its taste! Happy cooking and wishing you a wonderful day! ???????? ????
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????Ingredients:
1 1/2 cups | 285g dried red lentils
1 large shallot
2 garlic gloves
1 small carrot
15g | 1/4 cup chopped fresh parsley
1tbsp tomato puree
1tsp salt
1/2tsp black pepper
Olive oil
ℹ️On my vegan recipes channel you will find many more easy budget recipes! You will learn how to cook delicious plant based dishes with little time and on a budget with ingredients anyone can afford.
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