Vegan Lasagna
Ingredients
Wicked Kitchen Lemon, Garlic and Herb Seasoning Paste:
- 1 TBS Black Peppercorns, toasted
- 1 TBS Fennel Seeds, toasted
- 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
Other:
- 1 Bunch Kale, steamed
- Regular or Gluten free Lasagna sheets
- 1 Onion, julienned (for the bottom of the pan)
Instructions
Prepare the Wicked Kitchen Lemon, Garlic and Herb Seasoning Paste:
- Toast black peppercorns and fennel seeds.
- Toast garlic cloves with the skins on.
- Grind peppercorns and fennel seeds.
- Microplane a whole lemon.
- Peel the toasted garlic cloves.
- Combine all ingredients in a mortar and pestle and pound until smooth, adding water to the mortar at the end to utilize all the flavor.
- Mix in smoked paprika and chili flakes (optional).
Prepare the Bolognese (Lentils):
- Soak green lentils for an hour, then drain.
- Dice garlic, carrot, onion, and celery.
- Steam sauté the diced vegetables with some of the flavor paste.
- Add a little bit of liquid at a time to keep it from sticking.
- Add water (3 coffee cups, 3:1 ratio to lentils).
- Stir in tomato paste.
- Bring to a boil, then lower to a simmer until lentils are cooked.
Prepare the Tomato Sauce:
- Dice celery, onion, and carrots.
- Steam sauté the diced vegetables and garlic until translucent and tender.
- Add roasted red peppers and liquid.
- Add canned plum tomatoes, squishing them up.
- Add flavor paste.
- Blend the base mix with tomato juice.
- Return to the pot and simmer for 1-2 hours.
Prepare the Cauliflower Mornay:
- Chop cauliflower and potato into chunks.
- Boil cauliflower, potato, and garlic until tender.
- Blend with plant milk until super smooth.
- Add nutritional yeast, white peppercorns, nutmeg, onion powder, and corn flour.
- Blend until silky smooth.
Steam the Kale:
- Steam kale in a shallow pan with a little water until wilted.
Assemble the Lasagna:
- Julienne an onion and spread it on the bottom of the pan.
- Create layers in the pan, alternating in this order:
- Thin layer of julienned onion
- Sauce
- Pasta sheets
- Bolognese
- Pasta sheets
- Little sauce
- Kale
- Mornay
- Pasta sheet
- Bolognese
- Pasta sheets
- Sauce
- Mornay to top
Bake the Lasagna:
- Cover with parchment paper and seal with tin foil.
- Cook for 45-60 minutes at 180c/350f.
- Remove from oven and take off the wraps.
- Bake an additional 15 mins to tighten the top.
Rest and Serve:
- Let rest at least 20 minutes to let it settle or overnight.
- Slice and serve.
Video Description
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 https://www.amazon.co.uk/Whole-Foods-Cookbook-Delicious-Plant-Centered/dp/1478944978/ref=asc_df_1478944978/?tag=googshopuk-21&linkCode=df0&hvadid=310762441626&hvpos=&hvnetw=g&hvrand=11578821282254597611&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9046015&hvtargid=pla-747979097432&psc=1&th=1&psc=1
THE WICKED HEALTHY COOKBOOK https://wickedkitchen.com/the-wicked-healthy-cookbook-us-release/
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 https://wickedkitchen.com/ 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.
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