"My diet is 100% natural. I am a vegeterian and I follow a diet which is enriched with Ayurvedic herbs and spices. My favorite recipe by far is Gluten-free Vegan Lasagna.I learned this recipe from iahas.com and it is very tasty.
This recipe takes a vegan twist on lasagna where zucchini and eggplant ribbons replace pasta, lentils and tomatoes replace ground meat, and a nutty pesto makes it golden and rich. The hearty spices give this dish an earthiness and warmth that makes for a comforting meal.
Prep Time: 20 Minutes, plus overnight to soak
Total Time: 40 Minutes
Serves: 4 Persons
½ cup lentils (soaked overnight)1 can of tomato sauce2 T finely chopped shallots½ T crushed garlic8 to 10 big Basil leavesSalt to taste preferably Himalayan salt¼ t ajwain seeds1 T ghee2 medium-sized zucchini1 medium-sized eggplant1 cup spinach cilantro pestoFreshly ground black pepper½ cup of ricotta cheese¼ cup of crumbled fresh paneer
Heat ghee in a pan and add ajwain seeds and shallots. Shallow fry till golden brownAdd garlic, tomato sauce and lentils and let it cook till the lentils turn mushy.Add roughly chopped basil leaves, salt, and pepper. Mix and set asideWash zucchini and eggplant and cut into long elongated ribbons. Set asideIn a baking dish, spread a small amount of tomato sauce evenly. Place the eggplant ribbons longitudinally.Spread a thin layer of pesto, followed by random small dollops of ricotta.Add a layer of zucchini ribbons and spread generous amounts of tomato sauce followed by eggplant ribbons and repeat the layering.After the final layer of zucchini, top it off with crumbled paneer and freshly chopped basil leaves.Bake at 350 F for 12 to 15 minutes, till the top layer of paneer, turns golden brown.
This recipe is a good healthy meal if you want to follow a plant-based diet or ketogenic diet."""
Thank you for sharing this. Would love it if you could also add it to the Vegan thread. I find so many recipes on FB and usually cut and paste This one looks yummy. Vegan - Share your recipes!
I'm a bit lazy these days and do a lot of short cuts but I love to see the more elaborate ones.
Have you checked out the Maplewood Bakery Yellow Rose Vegan Bakery and Cafe? Not sure if it checks all of your criteria.
from the heading, I thought the thread was asking for a recipe, and was going to post a coeliac-friendly vegan lasagna very similar to this one.
It’s also worth finding the vegan versions of the Greek pasticcio, very yummy.
I would just like to say that calling this "lasagna" is an affront. How about casserole?
drummerboy said:I would just like to say that calling this "lasagna" is an affront. How about casserole?
I grew up helping make the lasagna. My Sicilian Grandpa used to take me to non Italian neighbors to show them the basics.
It became easy to make it vegetarian by eliminating the meat or replacing it with plant-based meats. The new Vegan cheese products are getting better and as everything can get tweaked with an awesome sauce, it can work. With your passion for cooking, I'm willing to bet you could come up with something worthy of the "lasagna" title. I'll bet a splash of red wine in the sauce and some roasted garlic could go a long way.
I actually grew up with meatless lasagna and I don't care for the meat version.
It's just that this dish bears zero resemblance to lasagna.
It's cultural appropriation I tells ya!
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