lasagna Archives - Heavenlynn Healthy https://www.heavenlynnhealthy.com/tag/lasagna/ Eat Healthy, Live Healthy, Be Healthy Fri, 19 Oct 2018 18:58:07 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.heavenlynnhealthy.com/wp-content/uploads/2018/03/cropped-hlynnh_0zeilig-32x32.png lasagna Archives - Heavenlynn Healthy https://www.heavenlynnhealthy.com/tag/lasagna/ 32 32 Life-changing plant-based lasagna for everyday life https://www.heavenlynnhealthy.com/life-changing-plant-based-lasagna-everyday-life/ https://www.heavenlynnhealthy.com/life-changing-plant-based-lasagna-everyday-life/#comments Mon, 15 Oct 2018 03:01:13 +0000 https://www.heavenlynnhealthy.com/?p=6097 Life-changing plant-based lasagna for everyday life

Life-changing plant-based lasagna is a thing and you’re going to love it. Ha, life-changing plant-based lasagna – what a subtle title, Lynn. You crazy person. Now, the stakes are incredibly high for this recipe to wow you. But I know it will. It’s changed mine. Why – will be the obvious question here. Because it...

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]]> Life-changing plant-based lasagna for everyday life

Life-changing plant-based lasagna is a thing and you’re going to love it. Ha, life-changing plant-based lasagna – what a subtle title, Lynn. You crazy person. Now, the stakes are incredibly high for this recipe to wow you. But I know it will. It’s changed mine.

Why – will be the obvious question here. Because it has turned me into a lasagna lover. I was never really into lasagna. It made be bloated, it made my blood sugar crash and it made me feel so low in energy that I was just not willing to sacrifice this for a big piece of delicious lasagna. I know, I know, you’re going to tell me now that I’ve been eating the wrong kind of lasagna. For sure, I did. For sure. But my history with lasagna was just not a good one, so I never really felt the urge to give it another shot.

This lasagna, however, is on point on so many levels.
A) it’s plant-based, so no dairy was used.
B) it’s gluten-free because I used the amazing green lentil lasagna sheets
C) it’s filled with nutrient that keep us going rather than slow us down.

I’ve posted this recipe in German last week already, but did not have time to write the English version. So this recipe had a head-start in Germany, and let me tell you: the Germans love it. I’ve never gotten so much feedback on social media for any other recipe. That’s why I know you’re going to love it.

Heavenly for body and soul, because:

  • this lasagna is completely free from wheat products as I have used lasagna plates made from lentils. And you cannot taste the difference at all. Promised.
  • Green lentils contain a lot of plant-based protein and fiber, which keeps us energized longer and our blood sugar level steady.
  • It contains nourishing spinach, which – even if no one believes it anymore – actually contains iron. Not as much as it was believed at Popeye times, but still enough to fill the iron storage of both women and men.

Also, why I’m writing this, I’m enjoying my jet-lagged self in the United States. I’m back in North Carolina for two weeks and love being back in this beautiful place. However, I got to say that I already miss my kitchen. And this lasagne. Ha!

Life-changing plant-based lasagna
 
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Serves: 4
Ingredients
For the lasagna:
  • 2 cloves of garlic
  • 3 cans of tomatoes, crushed
  • 3 tablespoons of extra virgin olive oil, more for greasing
  • 1 tbsp balsamic vinegar
  • 1 red onion
  • 250 g mushrooms
  • 1 tbsp of tamari
  • 250 g of baby spinach
  • the shell of an organic lemon, and 2 tsp of juice
  • ½ tsp sea salt
  • 1 pinch of chilli flakes
  • gluten-free lentil lasagna sheets
  • For the sunflower seed butter mix:
  • 3 tablespoons of sunflower seed butter (or almond or cashew butter)
  • 2-3 tablespoons water
  • 1 tablespoon of nutritional yeast
optional:
  • 100 g of sun-dried tomatoes
  • 4 tablespoons of olives, sliced
  • 1 can of lentils
Instructions
  1. Finely chop the garlic clove and onion. Mix the garlic with the the canned tomatoes, 2 tablespoons of olive oil and ½ teaspoon of salt in a bowl. Mix the sunflower seed butter with 2-3 tablespoons of water, nutritional yeast (optional) and 2 teaspoons of lemon juice. It should not be too thick, but a little creamy and runny. If it is too thick, gradually dilute it with additional tablespoon(s) of water.
  2. Slice the mushrooms. Heat 1 tablespoon of olive oil in a pan and sauté the onions for about a minute. Add the mushrooms and sauté briefly over high heat. Reduce the heat and deglaze the mushrooms with 1 tablespoon tamari. Add the spinach and wait until it has wilted. Remove the spinach mushroom pan from the heat.
  3. Grease a baking dish with a little but of olive oil. Cover the bottom with tomato sauce. Briefly dip the lasagna plates in cold water and distribute over it. Cover with another layer of tomato sauce and spread a layer of mushrooms and spinach over it. Spinkle 1 tablespoon of olives, sun-dried tomatoes and about 3 tablespoons of lentils (if using) over them. Then sprinkle a bit of sunflower seed butter mix over it.
  4. Repeat everything: a layer of water-dipped lasagne plates, tomato sauce, mushrooms and spinach, dried tomatoes, olives, lentils and sunflower seed butter mix. Finally, cover everything with lasagna sheets, tomato sauce, spinach and sunflower seed butter mix and bake for about 35 - 40 minutes.

Enjoy!

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Lasagna is one of my secret favorites. However, it can be quite heavy, especially when you make it with a cream-based bechamel sauce. That’s why I’ve tried this healthy version a few days ago, and luckily it turned out amazing. It’s filled with fresh veggies (whereas the freshest thing in most lasagnas is probably the...

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Lasagna is one of my secret favorites. However, it can be quite heavy, especially when you make it with a cream-based bechamel sauce. That’s why I’ve tried this healthy version a few days ago, and luckily it turned out amazing. It’s filled with fresh veggies (whereas the freshest thing in most lasagnas is probably the onion), fresh herbs and it is topped with a creamy cauliflower bechamel that is so delicious and nourishing that you won’t even taste that it is healthy.
I’ve used cauliflower as a base for a healthy carbonara (alfredo) sauce before, so I have been wanting to try it as a substitite for bechamel for ages.The result was more than satisfying. It tastes pretty much like a vegetable lasagna, but much fresher and better than most bechamel–based lasagnas. There’s so much goodness in this lasagna, such as vitamin A-rich carrots, vitamin K-rich cauliflower or manganese-rich zucchini squash. I promise that you won’t even miss the cheese (although, sprinkling some feta cheese on top, won’t hurt – nobody’s perfect, right). Just try it next time you feel like comfort food, but don’ t want to feel crappy afterwards. This lasagna is the best way to get some nutrients into your system, without compromising on taste.

  

Healthy Cauliflower Lasagna
 
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Author:
Serves: 4
Ingredients
For the tomato sauce:
  • 2 onions
  • 1 garlic clove
  • ½ red chili
  • 2 sticks of fresh rosemary
  • 2 (30ml) tablespoons of extra-virgin olive oil
  • 3 cans of tomatoes
  • 1 tablespoon of homemade veggie bouillon
  • 1 large handful of fresh basil
  • 5 sticks of fresh oregano or 2 tablespoons of dried
  • salt & pepper to taste
For the cauliflower bechamel sauce
  • 200g cauliflower (4 - 5 florets)
  • 1 - 2 cloves garlic
  • ½ onion
  • ¼ cup of buckwheat or spelt flour
  • 1 tablespoons of fresh lemon juice
  • 2 tablespoons of extra-virgin olive oil
  • ¼ cup nutritional yeast
  • ½ cup (120ml) unsweetened almond milk
  • 1 pinch of nutmeg
  • salt and pepper to taste
For the vegetable filling:
  • 2 – 3 carrots
  • 3 large handful of spinach
  • 2 zucchini squash
  • 1 Prise Salz
To assemble:
  • about 10 – 12 lasagna noodles (spelt or gluten-free)
  • ¼ cup of pine nuts (optional)
Instructions
  1. Wash the cauliflower, carrots, zucchini squash and spinach.
  2. Steam the cauliflower, carrots and zucchini for about 10 – 15 minutes until they are nicely soft. If you don’t have a steamer, then you can also boil them for the same amount of time.
  3. While the veggies steam or cook, prepare the two sauces.
  4. For the tomato sauce, finely chop the onion and mince the garlic. Remove the seeds from the chili and cut it into thin slices.
  5. Heat the olive oil in a large saucepan, and sauté the garlic, onions, and chili for about two to three minutes until they become translucent.
  6. Add the canned tomatoes and veggie bouillon. Cover with the lid and let cook on medium heat for about 20 minutes.
  7. And the whole basil leaves, salt and pepper and the fresh rosemary and oregano leaves and cook for another 5 minutes. Set aside.
To make the cauliflower-bechamel sauce:
  1. Add the steamed cauliflower and all the other ingredients to a food processor or strong blender and mix until smooth. Set aside.
To assemble:
  1. Pre-heat the oven to 200°C (392°C). Grease a baking dish with coconut or olive oil and spread a few spoonfuls of tomato sauce around in the bottom of the pan. Add the lasagna noodles, ¼ of the vegetables and 1 handful of spinach, ¼ oft the bechamel sauce and ¼ of the tomato sauce. Repeat this until you run out of everything. Make sure to wrap the whole thing up with a layer of bechamel and tomato sauce.
  2. Optional: Sprinkle some pine nuts on top.
  3. Bake for 30 minutes. Then serve immediately.

Enjoy!

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