Скачать с ютуб On this Episode of "What's In The Frig" Vegan/Plant Based Stuffed Lasagna Rolls. Recipe below. в хорошем качестве

On this Episode of "What's In The Frig" Vegan/Plant Based Stuffed Lasagna Rolls. Recipe below.

Stuffed Lasagna Rolls - Vegan/Plant Based. I've jotted down all the ingredients and steps. When you make this recipe, please share your thoughts, comments and feedback. Enjoy!!!💜 #vegan #plantbased #lasagna #cashewricotta #veganparmesan Stuffed Lasagna Rolls (Vegan/Plant Based) – Makes about 10 Rolls This recipe was derived from something I had a taste for and just decided to make it Vegan & Plant Based Friendly. I hope you enjoy it just as much as I did making and devouring it… 😊 What I USED: 10 Lasagna Noodles, cooked per package instructions (do not overcook) 1-7.5 oz container of Non-Dairy Cashew Ricotta 1-4 oz container of dairy-free Parmesan Cheese 1 tsp. of Parsley 1 Flax Egg (1 Tbsp of Flax Meal + 3 Tbsp’s of Water, Mix and sit aside for at least 5 mins) or any non-dairy egg replacer 2 Tbsp of Avocado Oil ½ of an onion, diced 1 small Green Bell Pepper, diced 1 small Red Bell Pepper, diced 2 cloves of garlic, diced 1 23oz jar Organic Tomato Sauce (Italian Herb) 1 Tbsp. of Nutt Organic Tomato Paste 1-10oz package of Plant-Based Chorizo 1 Tbsp of Sugar (optional) 1-8 oz package of Colby Jack Shreds What I DID: Fill a pot with water, add a few pinches of salt, and bring to a boil, then add your lasagna noodles, ensuring not to overcook. Once the noodles are done, rinse, drain, and then sit aside in a bowl with enough water to cover the noodles to keep them from sticking together. Next, let’s work on our ricotta mixture, empty the entire contents of the ricotta mixture into a bowl, add half of the parmesan cheese, the parsley flakes and the flax egg, mix until well combined. Season to taste (I used some Garlic & Herb No Salt Seasoning, Himalayan Pink Salt and Crack Black Pepper). Now let’s sit our ricotta mix aside while we start on our sauce. Next, add the oil to the pan on medium high heat, then start sautéing your veggies, starting with the onions first, add the onions and sauté until translucent (about 1-2 minutes), then add your bell peppers and sauté for about another minute or two, add the garlic, sauté for about 30 seconds, then add your sauce, your tomato paste, sugar, stir well to combine, taste and adjust seasonings as necessary. Reduce the heat to a low medium and let simmer for about 5 mins to allow the flavors to develop. Next let’s put this all together. Let’s assemble our line, we will start with the noodles, then the ricotta mixture, then the meat/sauce mixture, and finally the cheese shreds. Get a baking dish and put about a tablespoon or two of sauce in the bottom of the dish. Take the cooked lasagna noodle and lay flat on your surface, take a large spoon and scoop a generous amount of the ricotta mixture onto the noodle and spread all over the surface of the noodle, next, using a separate spoon, scoop a generous amount of sauce on top of the ricotta mixture, spread all over, top with some cheese shreds. Starting at either end, roll the noodle up completely and place the end of the rolled noodle down first on top of the sauce in the baking dish. Move on until you are done using all your noodles. Use some or all of the remaining ingredients (ricotta, sauce and cheese) to top the noodles. Baked uncovered in an oven set to 350F for about 30/45 minutes or until the sauce and cheese is bubbling on the sides. Let cool. Cut and Enjoy with a nice Mixed Green Salad & Garlic Bread or simply by itself! Bon Appetite! @umisdaughter #tastetasies ***Also, please use the information provided in this text and video with discernment for what is best for you. This channel was created to share information, but we all must make the best decisions for ourselves!