Green Lentil Lasagne, Massaged Kale Salad, Waterless Baby Lima Bean and Bell Peppers
I recently bought a nice looking product, organic green lentil lasagne from Explore Cuisine and decided to make lasagne. These noodles are 50% green lentil flour, and otherwise are made of green pea four and brown rice flour. I like Rao's pasta sauces but have only bought them a few times as they are expensive. They were recently on sale, and I purchased their artichoke sauce. Here is what I did.
- 8 ounce dry uncooked lasagne noodles
- 2 ounces tempeh cut into thin slices approx. 1/4" x 3" x 3"
- About 20 ounces marinara or other favorite tomato based sauce
- Ingredient 2
- 8 ounces of seitan
- Vegan bouillon cube
- 2 cups onion cut into half moon slices approx. 1/4" x 1 1/4" ( maybe 2/3 of a medium onion)
- 1 1/4 cups carrot cut into 3/8" slices (3 small-medium carrots)
- In a glass baking dish, I put one noodle down and covered it with ample sauce. I repeated, with less sauce in the middle, and ample sauce again atop. In between two of the top layers I put the tempeh. I reserved three noodles.
- I cut the reserved noodles in half and made a version of the lasagne for my daughter, skipping the tempeh, which she doesn't like, and using a bit of Daiya brand vegan cheddar "cheese".
- I baked, covered, in an oven preheated to 400°F oven for 40-45 m, and then served.