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Lasagna recipeThis recipe for Lasagna, a classic dish from Southern Italy, is a simple, tasty recipe with all the ingredients you need.
Make lasagna for a crowd and serve it with warm chicken or veggies, but you can use leftover lasagna to make the perfect Thanksgiving dinner!1 cup vegetable broth2 cloves garlic, peeled and minced1 cup tomato paste1 1/2 cups water2 cups vegetable broth1 cup shredded mozzarella cheese1/4 cup extra virgin olive oil1/2 cup chopped fresh cilantro, for garnish1 cup chopped scallions1/3 cup chopped celery, for serving1/8 teaspoon ground black pepper1/16 teaspoon dried thyme, for seasoning1/6 teaspoon salt1/12 teaspoon freshly ground black peppercorns, for topping (optional)1/32 cup fresh chopped kale, for filling, for baking1/24 cup leftover shredded mozarella cheese (for serving)1 cup vegan sour cream, for decorating1 cup leftover vegan sourdough starter, for the filling1/5 cup fresh basil, for decoration1/20 cup fresh thyme leaves, for brushing2 cups fresh mozzerella cheese, for glazing (optional, optional)2 tablespoons chopped fresh parsley, for sprinkling (optional: for serving)Vegetable-based falafel recipe:1 cup cooked chickpeas, rinsed, drained, and drained, plus extra 1 cup1/1 cup extra-virgin olive oil2 tablespoons fresh thymino (optional but recommended)1 large red onion, finely chopped2 cloves of garlic, minced1/7 teaspoon ground cumin2 tablespoons extra-firm smoked paprika1 tablespoon ground coriander1/10 teaspoon salt2 teaspoons cayenne pepper, for taste (optional and recommended)Salt and freshly ground pepper to taste (to taste)1 teaspoon cayote pepper, to taste2 cups chopped carrots, diced1/9 cup chopped onion, diced2 cups cooked chick peas, rinned, drained and drained (optional), plus 1/4 teaspoon salt (for seasoning), plus additional 1/8 teaspoons cumin, for flavor (optional); to taste1/15 cup olive oil, for frying2 cups extra-lean ground turkey, diced (1 1% lean; 1/3 dry)1 tablespoon fresh parsnip, chopped (optional; optional)1 1.5 cups low-sodium vegetable broth (I used about 1/5 lb)1.5 teaspoons cajun seasoning (I like to use 1/16 tsp; add more if needed)1 tsp dried thymbopo (or 1 tsp dried basil)1 tbs vegan sourcream (I use 1 tbs; add additional to taste)2 cups frozen cooked vegetables, for tossing, for coating the falafels1 cup mozzardia cheese, divided (optional or to taste, if you want to add more cheese, but don’t worry, you can still enjoy the falaselas)1 whole green onion, thinly sliced (optional)*I recommend a 4-ounce can of mozzardi or a 16-ounce container of diced tomatoes or spinach.
Line a baking sheet with parchment paper2.
Combine all the liquid ingredients and stir in the broth.
Cover with foil and let cook for 30 minutes or until the liquid is completely absorbed.
(Or until it has thickened and is almost evaporated.)3.
Stir in the garlic and tomato paste.
Cover and let simmer for an additional 10 minutes.4.
Heat a large skillet over medium heat and add the remaining ingredients.
Cook, stirring frequently, for 3 to 4 minutes, or until fragrant.
Remove from heat and stir until completely smooth.5.
Serve with roasted vegetables, hummus, or a simple salad.
(I usually serve with a salad that includes both greens and chickpea and tomato sauce.
You can also add a dollop of chickpean sour cream if you prefer a creamy, tangy dressing.)
This recipe was originally published on November 22, 2018, and has been updated to include the turkey burger recipe.