How To make Lentil Lasagna
1 large onion
thinly sliced
3 cloves garlic :
minced
1 whole red chili pepper deseeded
2 stalks celery :
chopped fine
1/2 cup water
1 pound broccoli
1 small zucchini
1/2 pound mushrooms
1 pint vegetable stock -- (Vecon and water)
1 cup red lentils
1 can tomatoes
2 teaspoons oregano
2 teaspoons basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup corn
2 tablespoons tomato puree
12 sheets spinach lasagna noodles
1/4 cup water
2 tablespoons flour
1/2 cup soy milk
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons nutritional yeast
1/4 teaspoon turmeric
Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli 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 florets. 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.
How To make Lentil Lasagna's Videos
One Pan Lentil Lasagne | SO VEGAN #vegan #recipe #veganrecipes #food #shorts #italianfood #lasagna
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This fuss-free one-pan lasagne is packed with 32g of protein and it’s topped with a creamy tofu cheese, as well as a seasonal kale pesto. It's inspired by the fab Laura at The First Mess.
Makes 4
???? olive oil
???? 1 onion
???? 1 carrot
???? 2 celery sticks
???? 4 garlic cloves
???? 1 x 400g (14.1oz) tin of chopped tomatoes
???? 2 tbsp soy sauce
???? 3 sprigs of fresh rosemary
???? 2 x 400g (14.1oz) tins of green lentils, drained
???? salt + pepper
???? 8 lasagne sheets
For the tofu cheese:
???? 40g (1/4 cup) cashews
???? 300g (10.6oz) firm tofu
???? 4 tbsp nutritional yeast
???? 1 lemon, juice only
For the kale pesto:
???? 4 cavolo nero leaves
???? 20g (1/8 cup) cashews
???? 1 garlic clove
???? 1/2 lemon, juice only
Fry the onion, carrot, celery and garlic.
Turn the heat down, then pour in the chopped tomatoes. Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils and pinches of salt and pepper.
Stir then break the lasagne sheets in half and push them into the sauce. Simmer for 10-12 minutes or until the lasagne is al dente. Add more water if the sauce becomes too dry.
Add the tofu cheese ingredients to a food processor with pinches of salt and pepper. Process into a creamy cheese consistency, then season to taste with more seasoning or nutritional yeast.
Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, as well as a few tablespoons of olive oil. Process into a runny pesto, adding more olive oil until it reaches the right consistency.
Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese. Then drizzle over the kale pesto to serve.
Big love! Roxy + Ben
Vegan Lentil Lasagna Recipe
Lasagna is one of those comfort foods that is perfect anytime of year. However, this vegan lentil lasagna recipe can be enjoyed by meat eaters and non-meat eaters alike.
#recipes #vegan #lasagna
Read Full Recipe:
Hearty Plantbased Lasagna Made With Lentils
Ingredients:
????Oven ready lasagna Sheets. No need to blanch or boil before use. (Whether you use oven ready or regular lasagna sheets, as long as you have enough sauce the lasagna will cook). You can use gluten free lasagna sheets.
????2 cups dried lentils(wash and soak overnight).
1 medium size onion
4 cloves garlic
2 stalks celery
3 stalks scallion
2 medium size carrot
1/2 bell pepper
Few sprigs thyme
About two handfuls chopped Kale without stems ( you can use another leafy greens)
Few fennel seeds ( I added a bit more than what’s shown in the video about 1/2 tsp)
1/2 tsp dried aregano
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups tomato basil pasta sauce
1 tbsp oil
2 tbsp agave nectar (Don’t have agave use sugar)
3 tbsp tomato paste ( I used the Cadia brand)
**Roughly 6 cups of water
Salt and * pepper ( You can always use some all purpose seasoning). Seasoned to your liking.
????White sauce
3/4 cup raw cashew ( soaked in warm water for a few minutes or until you’re ready to use it).
1/4 cup nutritional yeast
1/2 tbsp garlic powder
1 1/2 cup coconut milk ( can also use another unsweetened unflavored Plantbased milk)
1 pack Vegan cheese ( I used the violife brand 8oz)
Salt to taste
**About 1/4 cup to rinse out blender
** I only added the white sauce on two layers but you can add it to each layer. Depending on the size of your baking pan add layers to accommodate.
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
Veggie Lasagne with red lentils | Easy to do | Tasty Vegetarian Food
We successfully use red lentils in many of our recipes because it is very easy to use, requires hydration and boiling for only 15 minutes, children easily accept it due to its sweet taste, and it is a very good source of protein, vitamins and minerals.
Ingredients:
150 g red lentils
1 medium onion
2 carrots
½ red pepper
500 g tomato sauce
250 g mozzarella
500 g lasagne plates
Salt (sea salt)
Black pepper
Aromatic herbs (oregano, basil, sage, marjoram, thyme)
The sauce
Step by step guidelines
1. Firstly, hydrate the red lentils in a bowl of water for 10-15 min, then clean, peel and cut the vegetables (carrots, pepper, onion).
2. Mince the vegetables. If possible, use a small food processor to ease the work and to shorten the time (you can also use a grater).
3. Add the minced vegetables in a saucepan with 2 tablespoons of olive oil and simmer for 5 minutes over medium heat.
4. Rinse the lentils well under running water and then add them to the pan over the cooking vegetables.
5. Add boiling water over the composition in the pot until it is well covered (about 1 cm of water over the composition). Always use a kettle to boil water to shorten the time.
6. Add salt and stir well.
7. Bring to boil, then turn on low heat, put the lid on and let it simmer for 15 minutes.
8. Verify if the lentils are boiled.
9. Add the tomato sauce, black pepper and herbs and simmer for another 5 minutes. For a richer taste, add a pressed garlic clove.
Preparing the Lasagne
Step by step instructions
1. Preheat the oven to 200 ºC / 392°F.
2. Grate the mozzarella on the large side of the grater.
3. Distribute a thin layer of the sauce on the base of a deep ovenproof dish, and place lasagne plates on top of the sauce to cover the entire baking dish. (some plates might need to be broken into smaller parts)
4. Then cover this first layer of plates with sauce, and lay over the sauce another (the second) layer of plates. Repeat the layering process until there are 4-5 layers, depending on the height/depth of the baking dish.
5. On the last layer of plates with sauce add mozzarella to cover the entire surface.
6. Put the dish in the preheated oven and bake for 35-45 min, at 200 ºC / 392°F.
7. Let it cool a bit, then portion and serve with a salad.
Enjoy!