Lasagna

Irresistibly delicious. No unnecessary ingredients in the sauce or filling. Simply layer the spelt pasta in a baking dish, add vegetables, cover with various sauces, and pop it in the oven. This meal is easy to prepare and can be enjoyed fresh in the evening. It still tastes delicious the next day. Just reheat it briefly in the oven.

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Lasagna

Lasagna is irresistibly delicious. So juicy, so good. It can be prepared in many different ways, whether conventionally or vegan.

Course main course

Keyword Lentils, oil-free, Soy drink, spelt noodles, Spices, tomato sauce, Vegan, Vegetables, yeast flakes

Prep Time 44 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 44 minutes minutes

Servings 2 person

Ingredients

• various vegetables to taste
• each 50-100 g yellow beets, eggplant, bell pepper, leek, spring onions, frozen peas, celery, parsley root
• 100 g red lentils
• 50 g tomato paste
• 20 g date flour
• 20 g cornstarch
• 4 tsp water
• 10 g grated cashew nuts
• 2 tbsp yeast flakes
• 1 pinch of salt
• 9 ready-made spelt lasagna sheets
• 500 ml water for cooking the vegetables
• 3 – 4 tbsp approx. 70 g spelt flour type 630
• 100 ml cold water
• 200 ml soy drink
• salt, pepper, nutmeg powder to taste

Instructions

• Clean, wash, and chop the vegetables.
• Simmer in a pot of water for about 15 minutes.
• Then drain. However, collect the broth in a separate pot.
• Mix the tomato paste with 500 ml of broth. Add the washed red lentils and date flour and simmer for about 20 minutes.
• Danach mit 2 TL Speisestärke, die mit 4 TL kaltem Wasser angerührt wurden, aufkochen lassen zur sämigen Soße. Mit Gewürzen, wie z. B. italienische Gewürze, Ceyennepfeffer, Paprikapulver, Salz und Pfeffer abschmecken.
• Boil 500 ml of water in a pot.
• Mix 3–4 tablespoons of flour (approx. 70 g) with 100 ml of cold water in a large cup.
• Add this to the boiling water and stir quickly with a whisk. The result should be a thick sauce. If necessary, thicken with flour and water.
• Finally, stir in 200 ml of soy milk and bring to a boil briefly.
• Season the sauce with salt, pepper, and nutmeg powder.
• First pour some of the light sauce into a baking dish, then place 3 lasagna sheets on top. Place the vegetables on top of the lasagna sheets, then another 3 lasagna sheets, and finally the tomato sauce with the lentils. Always alternate the layers. Finally, pour the light sauce on top.
• Bake the lasagna in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 35–45 minutes.
• Grate the cashew nuts, mix with yeast flakes and salt. After 30 minutes, sprinkle on top of the light sauce. Finish baking the lasagna.

Notes

Tip

Just take a pumpkin and make pumpkin sauce instead of tomato sauce. To add variety to the flavor, you can prepare fresh mushrooms and fill the pasta dish with them. The combination with spinach is also very tasty.

If you’re in a hurry, simply use ready-made tomato sauce or 1 can of chopped tomatoes in tomato sauce. Season to taste.

Interesting to know

Of course, this dish comes from Italy. But actually, its origins go back much further. Flat sheets of dough were already being used in ancient times.

Kale pot

A great recipe is this vegetable pot. You can just see how the colors mirror each other. From red to black and green. As the name suggests, a particularly nutrient-rich stew. This time there are potatoes with it, so that the nutrients and the saturation level also come into their own. The meal is simply the ideal meal for everyone. Beet naturally tastes a bit like earth and has a sweet component. But that’s exactly what it does in this vegetable casserole.

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Kale pot

Two vegetables that have it all. Kale and beet. It`s the composition that makes it. In this kale recipe, both vegetables are combined. They are incredibly healthy and nutritious. Kale, which tastes a bit tart, and beet, which has an earthy and slightly sweet taste, complement each other perfectly. Add cooked beans and potatoes and the meal is perfect.

Course main course

Keyword beans, beet, healthy, Kale, main course, Noodles, nutritious, Potatoes, Stew, Vegan, Vegetables, Whole foods

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 1 person

Ingredients

• 300 g fresh kale
• 1 small beet, approx. 150 g
• 1 garlic clove
• 1 red onion
• 300 ml water
• 150 g cooked black beans
• 1 tbsp spelt flour type 630
• salt and pepper to taste

Instructions

• Wash kale and remove leaves from the stem.
• Cut the leaves into smaller pieces.
• Peel beet and cut into small sticks.
• Peel and chop the onion and garlic as well.
• Bring everything together to a boil in a pot with about 300 ml of water.
• At the end of the cooking time, stir in the black beans.
• To thicken the liquid, mix the flour or starch in a cup of cold water, add to the liquid and bring to the boil and season with salt and pepper.

Tips

If you want to do it quickly, you can also buy frozen kale. Beet is available in pre-cooked form.

Interesting to know

A daily portion of “greens” is quite important for me. It contains many nutrients and antioxidants.