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Wednesday, September 5, 2018

Healthy Vegan Lasagna with Lentils Sauce and Chickpea Cheesy Layers

served with a french baguette with veg butter, garlic powder, mozzarella, and vegan parmesan 

I recently wanted some lasagna. So I watched a few videos, looked up some recipes on Pinterest and ultimately just decided to wing it with the tidbits of info I gathered online. So here is the lasagna I made a couple weeks ago. And it was delicious and totally hit the spot!

I'm sure you all know how to make lasagna, so let me just tell you the jist of things here.
I used lentils instead of meat.
I used a chickpea blend for the cheese.
I used store bought pasta sauce because I'm lazy.
I used magical no-boil lasagna noodles also because I'm lazy.
So pretty much the only thing you need to know is how to make the cheesy part.

"Cheese" recipe
2 cups cooked chickpeas, drained
juice of 1 lemon
1/4 cup nutritional yeast
1/2 tsp salt
1/4 tsp pepper
1/2 Tbsp basil
2 garlic cloves, minced
Throw it all in the food processor until it looks nice and mixed.
Then I crumbled it in my hands into the lasagna.

crumbled "cheese" layer

Other stuff you need:
Lasagna noodles (9)
Pasta sauce (nearly a whole jar)
1/2 cup (measured dry) Lentils, cooked

I'm sure you know how to layer lasagna, but here are the layers I made from bottom to top: sauce, noodles, sauce, cheese, lentils with sauce, noodles, etc.

Baked it according to the noodle box instructions at 375 F for 50 minutes with foil on top, then I removed the foil and baked another 10 minutes.

I did use a little bit of vegan Parmesan on top just to make it look a little more interesting than just the sauce. You could use store bought veg mozzarella or leave it plain.

I hope you enjoy it!


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