Lasagne or Lasagne!? I really don’ know! This video shows how I make my WFPB Lasagne, of course it is dairy-free and Vegan – your entire family will love this meal!

Vegan Lasagne is a meal I make regularly, because it always goes down well, and I love comfort food! You can make it with a cashew cream sauce, which is absolutely delicious, but of course higher in fat. This WFPB lasagna is HCLF – High Carb, Low Fat and healthy.
I regularly show what I eat in a day as a Whole Food Plant-Based Vegan following the Starch Solution lifestyle – I have tons of Starch Solution Recipes. I have been eating this way for months now and I am loving the simplicity and the results! Check out my other videos.
Dr. Mcdougall created the Starch Solution, as a lifestyle option for those looking to boost their health, and release weight easily. No calorie counting, no portion control, and no fuss! It’s a great way to live, and your body will feel great on this lifestyle.
I am here to help you to go fully plant-based and become Vegan too, and maybe even help your family turn vegan as mine did. Each week I will release more Vegan information, vegan tips and give advice on how to love your new vegan life!

☕️ If you’d like to support my channel, I’d love you to fuel me with a coffee! 😉 Click here! THANK YOU 💚

(This is enough vegetables to make 2 lasagnas)
50g Frozen Corn
50g Frozen Peas
2 medium Courgette (Zucchini)
1 medium Carrot
2 small bell Peppers
½ head Broccoli
250g Mushrooms, any variety
2 medium white Onions
800g (2 cans) Chopped Tomatoes
400g (1 can) Black Lentils (cooked)
50g Red split Lentils (dry)
2 TBSP Mixed Italian Herbs
½ TSP Garlic Powder
½ TSP Onion Powder
½ TBSP Mushroom Seasoning (optional, if you can’t find this)
4-6 Bay Leaves
1 TSP Bouillon
1 TBSP Balsamic Vinegar
1 TBSP Soy Sauce
Lasagne Sheets (egg-free)

White, Cauliflower Sauce (enough to make 1 lasagne).
½ head (370g) Cauliflower
150ml Plant Milk (I used Soy)
1 TBSP Nutritional Yeast
Pinch of salt

Chop up all of the vegetables into small pieces – I use a vegetable chopper, as it only takes a couple of minutes.

Add the chopped vegetables to a large pan. Then add everything else (except lasagne sheets) and mix really well.

Cook on medium heat for around 30 minutes.

SAUCE: Meanwhile, cook the cauliflower until it is soft (I boiled in slightly salted water). Then add cooked cauliflower, nutritional yeast, soy milk and salt to your blender. Blend until smooth.

BUILD: In an over-proof lasagne tray/overproof dish, create layers of the vegetable mixture, sauce and lasagne sheets.

Cook in the oven at 200C/400F for about 40 minutes.

🛒 I T E M S I H A P P I L Y R E C O M M E N D
The Starch Solution Book: 📖
The Mcdougall Program For Maximum Weight Loss Book: 📖

Instant Pot: 🍲
Nutribullet : 🔫
Vegetable Chopper: 🔪
Measuring Spoons : 🥄
Silicone Spatula : 👩‍🍳
Silicone Baking Mats USA: 👩‍🍳
Silicone Baking Mats UK 👩‍🍳

Liquid Aminos: ♨️
Liquid Smoke: ♨️
Mushroom Seasoning : 🍄
Nutritional Yeast : 🥫
Pumpkin Pie Spice: 🎃
Cacao Nibs: 🍫
Sweet Freedom Chocolate Sauce:

▶️ S T A R C H S O L U T I O N P L A Y L I S T

🔗 M Y W E B S I T E

💚 B I O
Hey ~ I’m Natalie, and I’m Vegan! If you are interested, intrigued, or even confused about Veganism – you are in the right place. I can help you become Vegan and reach your Vegan goals on this channel. I am following the starch solution, and my channel has tons of Starch Solution Recipes. I specialise in helping people find the joy, freedom, health and fun in Veganism. I’m so happy you are here!

~ love, peace and plants, Natalie

🔔 S U B S C R I B E :

🎦 Share this Video:

#wholeheartedvegan #Veganlasagne #starchsolution

Disclaimer: Some of these links go to one of my websites and some are affiliate links. This means I will earn a small commission if you purchase using the link – this is at NO additional cost to you.

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