Hannah’s cheesy nooch lasagna – recipe

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Wednesdays are usually style days, so here’s a shot of me cooking this recipe in my Miakoda New York slouch pants! Their company is vegan, cruelty free, and eco friendly, and they have some amazing designs to pick from.

Soooo I was experimenting with leftovers and stuff I had lying around in my kitchen today, and came up with this yummy, savory lasagna recipe!

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My humble kitchen – from left to right – lasagna strips, tempeh filling, and lentil filling! 🙂

This is not like a regular lasagna, but at least it isn’t raw lasagna, which can confuse and annoy. (Raw lasagna is delicious but you have to know what you’re getting into.)

Anyway, without further ado, here is my yummy nooch-tastic lasagna recipe!

Hannah’s cheesy nooch lasagna

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(Feeds 4-5 if you each eat a giant piece. Figure it out.)

Ingredients:

Lentil nooch filling

2 cups red lentils
3 cups water
1 tsp Vega Omega Oil Blend
1 tablespoon pink himalayan salt
1 cup nutritional yeast
1 tsp garlic salt
1 tsp thyme
1 tsp cayenne pepper
1 cup quinoa flour
1 cup Trader Joe’s veggie stock

Tempeh FIlling

1 block tempeh (any plain kind/brand will do)
1/2 diced yellow onion
2 cloves minced garlic
1 tablespoon olive oil
1 tsp pink himalayan salt
1 tsp garlic salt

Lasagna/pasta strips

9 pasta strips (I used whole wheat strips from Trader Joes)
4 cups water
1 pinch pink himalayan salt
1 tsp olive oil

Step 1 – Preheat oven to 350 degrees. Boil 3 cups of water in a pot, add a little Vega omega oil blend and a pinch of salt, and cook up 2 cups red lentils (takes about 20 minutes or less on high; make sure they are good and soft!) Drain in a colander and let set for one minute, then transfer to a mixing bowl and mash them up.

Step 2 – Add 1 cup nutritional yeast (nootch) to the mashed lentils, mix well.

Step 3 – Add 1 tablespoon pink himalayan salt, 1 tsp garlic salt, 1 tsp thyme, 1 tsp cayenne pepper, 1 cup quinoa flour, and 1 cup Trader Joes veggie stock to lentil mixture. Mix well.

Step 4 – Set mixture aside.

Step 5 – crumble up a package of tempeh into pieces (I use the one from trader joes) in your hands and set aside

Step 6 – dice 1/2 a yellow onion, mince 2 cloves of garlic, and set aside

Step 7 – heat up 1 tablespoon of olive oil in a skillet, add 1 tsp pink himalayan salt, 1 tsp garlic salt, the onion, and garlic, and cook on medium heat just enough so that the onion starts to brown

Step 8 – add the tempeh to the skillet and cook on medium until the tempeh starts to brown; careful not to burn it!

Step 9 – turn on tempeh to low heat to keep warm and boil a large pot of water (about 4 cups)

Step 10 – once the water is boiling, add 1 tsp olive oil, a pinch of salt, and your pasta strips (I used 9 whole grain strips) and cook on medium boil for 10 minutes

Step 11 – drain pasta in colander and let sit for 1 minute (or until you can handle it safely without burning your hands)

Step 12 – assemble your lasagna in a pan! I used a little metal pan and layered it with a bottom layer of 3 pasta strips, then the lentil mixture, and the tempeh mixture on top of that. I put in two layers and then covered the top with more pasta strips.

Step 13 – Cover the pan with tinfoil and bake for 45 minutes.

Step 14 – Let lasagna sit for about 6 minutes.

Steph 15 – consume.

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