Hey beautiful people, I hope you all had a good week and have a lovely weekend planned ahead of you.
It’s Saturday, and that means it’s NEW BLOG POST DAY!
This week I shared my latest culinary creation over on my fb and IG stories and got many questions of how I made my new veggie lasagne. It was so good, I made sure I wrote down every step carefully and already made it a second time to re test it before I share it here (but mainly because we really wanted to eat it again).
So today, I’m going to share the recipe with you all here and urge you to try this one out. It’s not the quickest of dishes but you can definitely make big batches and freeze. The most timely thing to make is the lentil sauce – approx. 1 hour – BUT you can make a huge batch and freeze then thaw to use in assembling the lasagne.
What you’ll need:
For the sauce
1 tablespoon cooking oil of choice
2 onions – finely chopped
3 cloves garlic – finely chopped
3 stalks celery
2 – 3 carrots
200g brown lentils
2 tablespoons tomato paste
2 tablespoons low sodium soy sauce
600ml water (more if needed)
For the ricotta layer
500g fresh ricotta
handful fresh basil
salt and pepper
For assembling lasagne
Alpro light soya cuisine
Green Vie PARVEGGIO (vegan parmesan) – feel free to use any grated cheese however I like to use this one as it cuts down on the fat and dairy.
Oven safe dish – approx.
Start by making the lentil sauce. In a large pot, add the oil and onion and cook for about two minutes until translucent. Then add the garlic, tomato paste and soy sauce and cook for another two minutes. Chop all your veggies – celery, carrots and mushrooms – into small chunks and add to the pot. Cover and cook for 10 minutes. Now add the lentils, passata and water and cover and cook for approximately 40 minutes – checking every 15 minutes to make sure that there is enough water – add more if needed.
No need to pre-cook or place lentils in water ahead of time.
Once sauce is cooked, start preparing ricotta mix. Simply place all the ingredients – ricotta, basil, eggs, salt and pepper – in a large bowl and mix well.
Now, start layering your lasagne. I like to star with sauce on the bottom, then pasta sheets, then ricotta and repeat until your sauce and ricotta mix are finished. You could make your layers as thick or thin as you like – the thicker your ricotta and sauce layers, the less pasta sheets you’ll use so it’s really a matter of preference.
Cover your last sauce or ricotta layer with pasta sheets and then top with Alpro light soya cream and Green Vie grated Parveggo and bake at 200 degrees Celsius for approximately 40 minutes.
Allow to cool then serve and enjoy 🙂
That’s it from me for today – I’ll be back with a new blog post Every Single Saturday 🙂
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Thank you for taking the time to be here and read this ❤
Until my next post, be well xXx