This recipe has been modified to support a balanced meal plan however, it may not be suitable for anyone with disordered eating who abstains from flour. More info on balanced meals.
| Makes 3 servings. Each serving provides: 1 grain serving 3oz protein 7 oz veg ½ fat serving Nutrition for One Serving Cal: 497 Protein: 19g Carbs: 86g Fat: 11g Fiber: 10.9g |
Ingredients
Ingredients listed are for 3 servings. Keep tomatoes as close as possible to 14oz as the liquid will be neccesary for moisture, but the other vegetables can vary.
- 1 recipe cheese sauce (included below)
- 9 oz cooked red lentils (how to cook)
- 6 oz oven ready noodles
- 3 oz onions, chopped
- 1 clove garlic, minced
- 1 ½ oz celery, chopped
- 1 ½ oz green pepper, chopped
- .2 oz mushroom powder
- 1 can 398 ml/14 oz crushed tomatoes
- 2 Tbsp ketchup
- 1 ½ tsp basil
- 1 ½ tsp oregano
- ½ tsp sage
- ½ tsp chili peppers, optional
- ¾ tsp salt
Instructions
- Preheat pan, add onions and sauté to caramelize.
- Add garlic and mushroom powder brown for minute, taking care not to burn.
- Add the celery, green peppers, tomatoes, basil, oregano, chili pepper and salt. Cover and simmer until the vegetables are tender.
- Add the cooked lentils and stir to combine. The sauce is ready to use and enough to make 3 servings or portion into 1 or 2 servings. To keep noodles from getting soggy, don’t assemble lasanga until ready to bake. Left over sauce can be frozen.
Cheese Sauce
- 1 cup/8 oz water
- 2 Tbsp/15 g rolled oats or oat flour
- 2 Tbsp/15 g arrowroot powder
- 2 Tbsp lemon juice
- 3 Tbsp/.5 oz nutritional yeast
- 1 ½ oz tahini
- 2 tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
Instructions for Cheese Sauce
- Blend all of the ingredients in a personal blender. This sauce is ready to use and enough to make 3 servings or portion into 1 or 2 servings. Eventhough this sauce is very runny, it will thicken when the lasagna is baking.
- To keep noodles from getting soggy, don’t assemble lasanga until ready to bake. Left over sauce can be frozen.
Assemble and Bake
- Preheat oven to 350°F and stir the cheese sauce as before using.
- Without being overly generous, but enough to cover, spread some of the tomato veggie sauce in the bottom of pan. Lay a noodle over the sauce. Again, without being overly generous, drizzle enough cheese sauce over the noodle to cover.
- Repeat with next layers. Tomato veggie sauce, noodle, cheese sauce, ending with some tomato veggie sauce and cheese sauce poured over the top. Cover with foil. Bake for 35 minutes or until noodles are tender. If ingredients are coming out of the fridge, allow an extra 10 minutes of baking time.
- Remove from oven, leave covered and let cool for a minimum of 15-20 minutes before cutting.