Lasagna

Lasagna (instant pot)

If desired, serve with crispy lima beans.

Red lasagna ingredients

• Mushroom & lentil layer ingredients
• 1 tbsp olive oil
• 1 lb mushrooms
• 1 tbsp Italian seasoning
• 1 tsp smoked paprika
• 1 tsp salt
• Ground black pepper to taste

• 1 tbsp garlic powder
• 1/2 cup red lentils, rinsed

• Veggie layer ingredients
• 1 lb frozen veggies (broccoli, carrots, cauliflower, green beans, etc)
• 3 cups fresh kale or spinach

• 12 lasagna noodles
• 28 oz tomato sauce
• 2 cups water
• 4 oz 1 cup mozzarella, shredded (vegan)

Butternut lasagna ingredients

• Mushroom layer ingredients
• 1 tbsp olive oil
• 1 lb mushrooms
• Ground black pepper to taste

• 1 tbsp garlic powder

• Veggie layer ingredients
• 6 cups fresh kale or spinach

• 12 lasagna noodles
• 28 oz butternut squash sauce. Blend:
• 1 lb butternut squash, roasted
• 2-3 tablespoons olive oil
• 1 cup water
• 3/4 teaspoon salt
• (optional, maybe in autumn): 1/4 teaspoon ground nutmeg
• Black pepper to taste


• 2 cups water
• 4 oz 1 cup mozzarella, shredded (vegan)
• Optional vegan ricotta. Use recipe below or try this one. Combine in small blender:
• 2 cups raw slivered almonds
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2-3/4 cup water

Spinach cauli-fredo lasagna ingredients

• Mushroom layer ingredients**
• 1 tbsp olive oil
• 1 lb mushrooms
• Ground black pepper to taste
• 1 tbsp garlic powder
Veggie layer ingredients
• 6 cups fresh kale or spinach or 3 cups frozen spinach
12 lasagna noodles
28 oz cauliflower sauce. Blend:
• 2 lb cauliflower, (optional: roasted)
• 2-3 tablespoons olive oil
• 2 cup water
• 1.5 teaspoon salt
• Black pepper to taste


1 cup water
Optional vegan ricotta. Combine in small blender:
• 2 cups raw slivered almonds
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2-3/4 cup water

** Optionally can use vegan sausage or lentils

Instructions

1. On Instant Pot, press Saute and wait until display says Hot. Takes 3-5 mins. Add mushroom ingredients -- except garlic and lentil -- and cook for about 5 minutes, constantly breaking into small pieces and stirring.
2. Now add garlic and lentil.
3. Press Cancel and remove half of the mushroom mixture into a bowl. 
4. Layer the lasagna.
• Layer #1: 
• Half mushroom mixture + add water
• 4 noodles (broken in half) and laid on top
• (Optional) vegan ricotta
• Half the veggies
• Layer #2:
• 4 noodles (broken in half) and laid on top 
• (Optional) vegan ricotta
• Rest of mushroom mixture
• Remaining half of the veggies
• Half the sauce.
• Layer #3:
• 4 noodles (broken in half) and laid on top
• Rest of the sauce
5. Pressure cook on high pressure for 7 minutes. Let pressure come down naturally for 10 minutes and then turn valve to Venting.
6. When you open the lid, lasagna will be like a casserole, a bit saucy. Not soup though. The longer lasagna sits, the more it will be like lasagna as pasta absorbs the liquids and settles.
7. Sprinkle cheese on top, cover and let lasagna sit for 5 minutes or until cheese has melted. 

Red lasagna ingredients and instant pot instructions from https://ifoodreal.com/instant-pot-lasagna/. 

To try

• Other white lasagnas
• White lasagna for another change inspired by https://www.thespruce.com/dairy-free-lasagna-primavera-1001436.
• Vegan white lasagna with cauliflower sauce. http://ocdkitchen.com/vegan-white-lasagna/
• Spinach lasagna

Lasagna side dish: Crispy lima beans

1 lb. frozen lima beans
4 tbsp. olive oil
1/4 tsp salt

Directions

1. Add lima beans and olive oil to cast iron skillet. Cook on medium-high heat, stirring often, until crispy on all sides.
2. Add salt and serve.

Alternate red lasagna recipe

Ingredients

• 1 bag chopped kale salad mix (or 1 lb frozen kale)
• 2 medium onions, diced
• 1 yellow bell pepper, sliced lengthwise about 24 slices
• 1 box whole-wheat lasagna noodles (regular, not no boil), about 9 for slow cooker
• 2 jars pasta sauce (Newman’s Own Socaroni)
• 1 pasta sauce jar filled with water
• 2 containers cottage cheese each beaten with one egg, or 1 recipe cashew ricotta cheese (approx 2 cups)
• 1 1/2 cups raw cashews, soaked in 1/2 cup hot water
• juice of 1 large lemon or 1 tablespoon apple cider vinegar
• 1 tablespoon nutritional yeast, optional
• 1 garlic clove
• 1/4 tsp salt (?)
• optional: 16 oz frozen spinach
• optional: dash of onion powder

Crockpot instructions

1. Coat the crockpot with olive oil. Spread 1/2 cup tomato sauce to the bottom so the noodles don’t stick.
2. Break noodles so that they fit and mostly cover the bottom.
3. Cover with about one third of the cashew cheese, veggies, sauce, and end with noodles. Repeat layers two more times for a total of three complete layers.
4. End with a layer of noodles on top, covered with a thin layer of sauce.
5. Cover and cook on high for 3 hours or on low for 5-6 hours.
6. Turn the crockpot off completely and let the lasagna sit for at least one hour! This allows all the moisture to get soaked into the lasagna.

Inspired by https://pinchofyum.com/super-easy-skinny-veggie-crockpot-lasagna

Oven instructions

1. Prepare cashew ricotta cheese.
2. Sauté onions and kale until soft.
3. Preheat oven to 350˚.
4. In a 9×13 glass baking dish, spread 1/2 cup sauce on the bottom.
5. Place one layer of lasagna noodles, a thin layer of cashew/cottage cheese, a layer of sliced bell pepper, a layer of kale and onion, and 1/2 – 1 cup sauce. Repeat until dish is full.
6. Add 1-2 cups purified water so that all noodles are covered, and cover with aluminum foil and bake in preheated oven for 45 minutes.
7. Uncover, and bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Partially inspired by http://allrecipes.com/recipe/11949/easy-lasagna-i/ (not pre-cooking lasagna noodles) and (cashew ricotta) http://www.simple-veganista.com/2012/10/cashew-ricotta-cheese.html

KALE AND YELLOW PEPPER LASAGNA

Ingredients

1 bag chopped kale with shredded beet mix (or 1 lb frozen kale)

2 medium onions

1 yellow bell peppers, sliced lengthwise about 24 slices

1 box whole-wheat lasagna noodles (not no boil)

2 jars pasta sauce

1 pasta sauce jar filled with water

2 containers cottage cheese each beaten with one egg, or 1 recipe cashew ricotta cheese

Prep ahead of time

(optional) Prepare cashew ricotta cheese.

(optional) Sauté onions and kale until soft.

Directions

Preheat oven to 350˚.

Prepare cashew ricotta cheese and sauté onions and kale until soft.

In a 9x13 glass baking dish, spread 1/2 cup sauce on the bottom.

Place one layer of lasagna noodles, a thin layer of cashew/cottage cheese, a layer of sliced bell pepper, a layer of kale and onion, and 1/2 - 1 cup sauce. Repeat until dish is full.

Add 1-2 cups purified water so that all noodles are covered, and cover with aluminum foil and bake in preheated oven for 45 minutes. 

Uncover, and bake for an additional 15 minutes. 

Make crispy lima beans

Remove from oven, and let stand 10 to 15 minutes before serving.

partially inspired by http://allrecipes.com/recipe/11949/easy-lasagna-i/ (not pre-cooking lasagna noodles)