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
Red Lentil Ragu - Easy Vegan Pasta Sauce Under $5
This easy red lentil vegan “ragu” might become your new favourite vegan pasta sauce! 10 ingredients, thrifty, made with pantry staples, and so adaptable. This delicious vegan pasta dish is full of flavour with a “meaty” texture and a touch of spice!
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00:00 Introduction
00:19 Recipe Cost
01:01 How To Make Red Lentil Ragu
02:09 Make This A Quicker Weeknight Meal With Cooked Lentils
02:56 Add The Marinara Sauce
03:29 Make It More Traditional
03:48 How To Serve Red Lentil Ragu
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Let’s cook lentil bolognese ????
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)
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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Vegan Red Lentil Lasagna
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