ONE PAN LAZY LASAGNAĀ
Lazy Lasagna:
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
5 cloves garlic, diced
1 celery stalk, diced
1 carrot, diced
1 small sweet bell pepper, diced
1 large can of lentils, drained and rinsed (or homemade)
1 15 oz can diced tomatoes
1 tablespoon dried oregano
1 1/2 teaspoons onion powder
1 tablespoon dried basil
2 teaspoons pink Himalayan salt
Pepper to taste
4 brown rice or whole grain lasagna noodles
1-2 cups vegetable broth
Broccoli Pesto (see recipe below)
Dairy-free mozzarella cheese for topping (see recipe below)
Instructions:
In a large frying pan, heat olive oil over medium to medium-high heat. Add onions and cook until softened.
Add garlic and cook for a couple of minutes.
Add celery, carrot, and bell pepper. SautƩ until softened.
Add spices and stir until fragrant (about 1-2 minutes).
Pour in diced tomatoes and 1 cup of vegetable broth. Bring to a boil.
Break lasagna noodles into pieces and add them to the pan. Simmer until noodles are softened, stirring often and adding more broth as needed.
Once noodles are cooked, remove from heat. Spread broccoli pesto over the top, followed by dairy-free mozzarella cheese.
Place the pan in the oven and bake at 425Ā°F for 10-15 minutes, or until the cheese is melted and bubbly.
Broccoli Pesto:
In addition to adding additional nutrients to your lazy lasagna, it will turn it from ordinary toĀ extraordinary with the flavour punch.
Ingredients
2 cups broccoli, chopped
2 tablespoons olive oil
2 cloves garlic
5 tablespoons pine nuts or pepitas, toasted
Salt and pepper to taste
1/4 cup nutritional yeast
1/3 cup lemon juice
Instructions:
In a food processor, combine broccoli, olive oil, garlic, toasted pine nuts or pepitas, salt, pepper, nutritional yeast, and lemon juice.
Process until smooth, adding water or vegetable broth slowly if needed to reach desired consistency.
Liquid Gold Mozzarella Cheese Sauce:
This recipe is patterned after a cheesy innovation in the supermarket what a saucy mozza that you pour onto your pizza was the most authentic to the real dairy mozzarella cheese.
Ingredients:
1/2 cup cashews, soaked
1 cup mushroom broth
1 teaspoon apple cider vinegar
1 teaspoon pink salt
1/4 cup nutritional yeast
2 tablespoons olive oil
2 tablespoons tapioca flour
Instructions:
In a blender, combine soaked cashews, mushroom broth, apple cider vinegar, pink salt, nutritional yeast, olive oil, and tapioca flour.
Blend until smooth and creamy.
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