Monday, January 02, 2017

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)
  1. 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.
  2. 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".
  3. I baked, covered, in an oven preheated to 400°F oven for 40-45 m, and then served.
I also made a massaged kale salad (kale leaves torn from stems and massaged with lime juice and salt) and waterless baby lima bean and bell pepper (beans and pepper started from frozen) side dish.


The sauce has a little oil in it and weighs in at 6g of fat per serving, with 6 servings in the bottle. I used maybe 5/6 of the bottle, but this served three of us, so contributed about 10g of fat per serving, so I won't claim this to be a no added fat dish, but with typical sauces that I use, it would be.

Ideas for the future


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