Jamie Oliver Vegan Lasagna Recipe

Veggie lasagne Jamie Oliver recipes

WEBMar 31, 2020 · Preheat the oven to 180°C/350°F/gas 4. Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish …

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver.
2. The recipe has been written to be flexible and scalable up to 50 portions.Preheat the oven to 180°C/350°F/gas 4.Put a fifth of your veggie Bolognese sauce into the bottom of a deep ovenproof dish (35cm x 25cm), smoothing it out into the corners.
3. Dollop a fifth of your white sauce over the veggie Bolognese and swirl it in, then cover with an even layer of pasta sheets.Repeat the layering until all the lasagne sheets and sauces are used up.
4. Grate over the cheese.Tear off a sheet of tin foil large enough to cover the baking dish without touching the cheese, and grease the underside.

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Low Carb Lasagna (Vegan/Gluten Free/Low Calorie)

WEBJul 30, 2014 · Bake in the oven at 425°F for 12-15 minutes until golden. In a medium bowl, combine the ricotta, remaining 1 tablespoon fresh basil, …

1. Heat a large greased pot over medium high heat. Add chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and cook until fragrant and slightly golden, about 2 minutes. Add in chopped mushrooms and cook until the liquid has released and evaporated. Stir in the crushed tomatoes, 2 tablespoons fresh basil, and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until very thick, rich, and flavorful.
2. Preheat oven to 425°F. Line two baking sheets with aluminum foil and set aside.
3. Meanwhile, slice the zucchini and eggplant into 1/8 inch thick slices and arrange on the prepared baking sheets. Liberally salt the zucchini and eggplant and set aside for 10 minutes. (Don't worry, you won't be eating the salt. We're just using it to draw out excess moisture.) After 10 minutes, rinse the zucchini and eggplant, thoroughly dry to remove any remaining moisture, and return to the baking sheets. Bake in the oven at 425°F for 12-15 minutes until golden.
4. In a medium bowl, combine the ricotta, remaining 1 tablespoon fresh basil, egg or egg replacer, and nutritional yeast. Salt and pepper to taste, and set aside.

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