Lentil and Walnut Bolognese lasanga

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Lentil and Walnut Bolognese Lasagna
https//www.wholesomebellies.com.au/
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• Lets dive right into a classic favourite
  Lasagna. I mean, who doesnt have a soft spot for
  those layers of pasta, sauce, and deliciousness?
• This isnt your typical Bolognese Lasagna. This
  is my plant-based/vegan bolognese version thats
  about to give your taste buds a wholesome ride.
  So, lets get cooking and create a masterpiece
  thats not just delicious but also packed with
  goodness.
• We introduced you to a Lentil and Walnut
  Bolognese sauce a week back on our website and
  YouTube channel Did you give it a go? Well,
  thats our star player here, and if you missed
  it, dont worry the sauce recipe is repeated
  here for youalongside this sauce, were
  introducing a creamy Béchamel/Cheesy Sauce that
  will elevate your lasagna .

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• To make the Bolognese start by creating a walnut
  crumb using your blender. Then, gently blend
  mushrooms to create a mince-like texture that
  adds a hearty dimension to your sauce.Sauté diced
  onion and garlic in olive oil until they release
  their enticing aroma. Add the mushroom-walnut mix
  and let the flavours develop.Enhance the sauce
  with white or red wine, a dash of salt, and
  Italian herbs. Allow the symphony of flavours to
  deepen for a few minutes.Add cooked lentils to
  the mix. They bring protein and fibre to the
  sauce, creating a satisfying and nutritious
  foundation.Pour in the tomato passata, a
  concentrated source of lycopene and vitamins. Let
  the sauce simmer, infusing your kitchen with a
  tantalizing aroma.Finally, toss your cooked
  spaghetti in the sauce, ensuring every strand is
  coated with the rich goodness youve created.

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• Prep time 30 minutes
• Cook time 1 hour
• Total time 1 hour and 30 minutes
• Serves Enough for 8-10 people

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• Ingredients
• Bolognese Sauce
• 1 cup walnuts
• 1 cup chopped white mushrooms
• 1 onion
• 4 cloves garlic
• 3 tablespoons olive oil
• 1/2 cup white or red wine (optional)
• 1 teaspoon salt

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• 1 teaspoon Italian herbs
• 1 cup cooked French lentils/Puy lentils
• 3 1/2 cups tomato passata (or one bottle)

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• Ingredients
• Bechamel/Cheesy Sauce
• 1 potato (230 grams)
• 1 sweet potato (200 grams)
• 1 onion
• ½ cup raw cashews
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 3 tablespoons nutritional yeast
• ¼ to ½ cup water (this will be the water reserved
  after boiling your vegetables)

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• Lasagna
• 24 small size lasagna sheets
• 200 grams vegan mozzarella (vegan or diary)
• ½ cup parmesan cheese (vegan or diary)

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• Method
• Bolognese Sauce
• Place walnuts in blender and blitz until they
  form a crumb. About six seconds on high speed
  should be enough.
• Chop mushrooms in half and then blend slowly to
  form a mince like texture. careful not to over
  blend and turn it into a paste. Blend together
  for 6 10 seconds. Set aside
• Dice onion and garlic finely.
• Sauté onion and garlic in saucepan with olive oil
  until translucent.

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• Add the mushroom and walnut mince to the onion
  and garlic. Stir trough and cook until the
  mushrooms start to soften (probably 2 4
  minutes) depending on strength of stove. If you
  mixture is quite dry you can add some extra olive
  oil (Im a huge fan of olive oil, especially in
  Italian dishes)
• Add wine, salt and mixed herbs and cook another
  four minutes
• Pour in passata and cook on medium heat for
  approximately 20 mins. Then add your cooked
  lentils.
• Check the sauce as it cooks and stir frequently
  so that it doesnt stick to bottom of the
  saucepan.

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• Method
• Lasagna
• To make the béchamel, peel potatoes and chop into
  large chunks. Also chop onion in large chunks.
  Then place potatoes, onion and cashews in a pot
  of boiling water and boil until soft and tender.
• Once boiled, strain (keeping one cup of boiled
  water aside) then place in a food processor with
  the salt, garlic powder, nutritional yeast and
  1/4 cup of reserved boiling water. Blend until
  smooth and creamy. Add more reserved water if
  it's not smooth enough

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• To build the lasagana, place a thin layer of
  bolognese sauce on the bottom of your tray, just
  enough so that the tray is thinly covered. Then
  place6 lasagna sheets on top of the sauce. Cover
  your sheets with a layer of bolognese sauce and
  then about two ladles of bechamel sauce then top
  with a small amount of vegan mozzarella.
• Continue this process and build the lasagna with
  four layers.
• Bake in oven for 30 minutes at 180 degrees.

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• Equipment you Need
• Saucepan for sauce
• Second saucepan for cheesy bechamel
• Strainer
• Wooden spoon
• Bender or food processor
• Tray for baking the lasagna
• Grater for the mozzarella

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• Now to craft the Béchamel/Cheesy Sauce Lets
  start by peeling and chopping a regular potato
  and a sweet potato into generous sizes. The same
  goes with theonion chop it up into large
  pieces. Boil these potatoes, sweet potato, onion,
  and some raw cashews until they become tender and
  soft. Once boiled, strain (reserving a cup of
  boiled water), and into the food processor they
  go. Add a teaspoon of salt, a dash of garlic
  powder, three tablespoons of nutritional yeast
  for that cheesy flavour and about a quarter cup
  of water. Blend away until you achieve a smooth,
  creamy concoction. If the texture isnt smooth
  enough, add more of the reserved water until it
  reaches a smooth, like consistency.

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• Now comes the fun part assembling our lasagna.
  Start with a thin layer of the Lentil and Walnut
  Bolognese Sauce coating the bottom of your baking
  tray. Just enough to create a delicious
  foundation. Then, arrange four to six lasagna
  sheets on top (depending on the size of your
  sheets. Often I have to snap some sheets to get
  them to fit. Top the lasagna sheets with a
  generous layer of our bolognese sauce and a
  generous size ladle of the Béchamel/Cheesy sauce.
  Using a spatula blend these two sauces together
  to cover the pasta. Add your mozzarella and
  parmesan cheese. You can opt for vegan options
  or dairy here.

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• The layering continues. with another three layers
  of your pasta sheets bolognese, chesey béchamel
  sauce and more mozarellaIn total create four
  layers I find that to be the perfect amount.
• Now, its time to let the magic happen. Preheat
  your oven to a toasty 180 degrees, Let it bake
  for around 30 minutes, while your kitchen gets
  wrapped in the Italain aroma .
• As you take your pant-based Lasagna out of the
  oven, let it rest a few minutes before cutting it
  up I know thats the hard part waiting!

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• Lets quickly chat about health benefits these
  ingredient, because as you know Im all about
  health and vitality. Walnuts, offer a dose of
  heart-healthy fats, omega-3 fatty acids, and
  antioxidants, enhancing brain health and
  promoting overall well-being. Mushrooms provide a
  unique umami flavour and a wealth of nutrients,
  including vitamin D, selenium, and
  immune-boosting compounds. With every mouthful of
  this lasagna, youre not just indulging youre
  nourishing your body.

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/