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Pre-Make Vegetable Lasagna | Pre-Hechas Lasaña Vegetal

9/20/2019 0 Comments
 
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Vegetable Lasagna! Shout-out to Sahara Douglas for her suggestion for a Zucchini Lasagna. 
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I used grilled zucchini and if you want, you could add extra zucchini and go for noodle-free and keep things light. I love vegan lasagnas because they are SO LIGHT you can enjoy a big serving and feel full, satisfied yet not completely weighed down. The pre-make vegetable lasagna can be made the day before for low stress preparation if you are hosting or attending a gathering. Of course it's that much better on the spot, IMHO, but when in a pinch this method is amazing. I love how lasagna makes you feel warm, loved and cared for. This recipe has layers of sauce, noodles, grilled zucchini, creamy vegan cheese sauce, mushrooms, spinach, bell peppers, a tofu ricotta and is repeated in layers. Omg. Get the recipe below. Make it with me on YouTube or view an overhead shot on Facebook. ​
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​Vegetable Lasagna 
  • 3 Cups of Vegan Cheese of choice | I used this recipe - click here
  • 2 Cups of Tofu Ricotta of choice | I used this recipe - click here 
  • 3-4 Cups of Pasta Sauce/Marinera, Favorite Kind. I used the Tomato Basil from my cookbook. This is a great recipe - click here.
  • 1 Box Favorite Lasagna Noodles (I used brown rice) 
  • 4 Summer Squash / Zucchini – Sliced into 1/8” Slices 
  • 1 Bell Pepper of choice – Chopped
  • 200 Grams Mushrooms – Sliced
  • 1 Bundle of Spinach or 1 Lg Bag 
  • ¼ Cup Freshly minced herbs of choice (I used parsley and oregano)
  • Season with salt, pepper, oregano 
Peaceful Preparation:
  1. Prepare your sauces and chop your vegetables.
  2. Sprinkle the zucchini with salt and pepper. Cook on a preheated grill pan until each side is browned with grill marks, once it’s hot it only takes a few minutes each side. Place in a clean towel or paper towel and dab to remove excess moisture. Set aside. Repeat until done.
  3. Meanwhile, saute the bell peppers and mushrooms together, season with the salt, pepper, oregano and put a lid on top. Allow to cook for 5 minutes or until tender. Add the spinach, allow to cook and wilt. Then add the fresh herbs. Remove from heat, drain any excess liquid. Set aside.
  4. Set up your station with all of the prepared ingredients. No need to precook the noodles, trust me, plus it's way easier. 
  5. If baking the lasagna now preheat your oven to 375°F.
  6. Lightly grease a 9 x 13 baking dish. Ladle the tomato sauce on the bottom to cover, top with noodles, add a layer of zucchini, add a layer of the vegan cheese sauce, add a layer of the spinach and mushrooms, add the tofu ricotta. Repeat until done. My layers varied and yours can too. Have fun. At the last layer top with the balance of the vegan cheese.
  7. If you are making it now, cover with foil or parchment. Place it on a pan to catch any drippings. Then bake for 25 minutes. Remove the foil/parchment and bake for 25 minutes longer or until bubbling hot and golden brown on top. Cool for 15 to 20 mintues. Slice and serve with salad. Enjoy!
  8. If you are doing the make-ahead variety cover with plastic wrap and put in the fridge. Bake the next day. Baking time may increase up to 30+ minutes as it is starting out cold, I found this to be true, just a heads up. 
Lasaña Vegetal
  • 3 tazas de queso vegano de elección - Usé esta receta - haga clic aquí
  • 2 tazas de Tofu Ricotta - Usé esta receta - haga clic aquí
  • 3-4 tazas de salsa de pasta, tipo favorito. Usé la albahaca de tomate de mi libro de cocina. Esta es una gran receta - haga clic aqui - es gratis. 
  • 1 Fideos de la Lasaña del Favorito de la Caja (usé el arroz integral)
  • 4 Calabaza – Cortado en 1/8” Partes
  • 1 Pimiento de elección – Picado
  • 200 gramos de hongo/champiñones – cortados
  • 1 manojo de espinacas o 1 Lg bolsa
  • ¼ Taza Hierbas recién picadas de elección (Usé perejil y orégano)
  • Sazonar con sal, pimienta, orégano

Preparación pacífica:
  1. ​Prepara tus salsas y pica tus verduras.
  2. Espolvorea el calabacín con sal y pimienta. Cocine en una sartén precalentada hasta que cada lado esté dorada con marcas de parrilla, una vez que esté caliente solo toma unos minutos cada lado. Lugar en una toalla limpia o toalla de papel y toque para quitar humedad excedente. Poner aparte. Repita.
  3. Mientras tanto, sofríe los pimientos y los champiñones juntos, sazona con la sal, la pimienta, el orégano y pon una tapa en la parte superior. Dejar cocinar durante 5 minutos o hasta que esté tierno. Añadir las espinacas, dejar cocinar y marchitar. Luego agregue las hierbas frescas. Retirar del fuego, escurrir cualquier exceso de líquido. Reservar.
  4. Si hornea ahora precalienta tu horno a 190°C. Engrase ligeramente un plato para hornear de 23 x 33 cm. Colocar la salsa de tomate en la parte inferior para cubrir, cubrir con fideos, añadir una capa de calabacín, añadir una capa de la salsa de queso vegano, añadir una capa de las espinacas y champiñones, añadir el tofu ricotta. Repita hasta que haya terminado. Está bien mezclarlo. Que te diviertas. En la última capa superior con el equilibrio del queso vegano.
  5. Si lo está horneando ahora, cúbralo con papel de aluminio o pergamino. Colócalo en una sartén para atrapar cualquier goteo. Luego hornee durante 25 minutos. Retire el papel de aluminio y hornee durante 25 minutos más o hasta que burbujee caliente y dorado en la parte superior. Enfriar durante 15 a 20 minutos. Rebana y sirve con ensalada. ¡Disfrutar!
  6. Si no lo está horneando ahora, cubra con una envoltura de plástico y colóquelo en la nevera. Hornea al día siguiente. El tiempo de cocción puede aumentar hasta 30 minutos, ya que está empezando en frío, me pareció que esto es cierto, sólo un aviso.​
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