Meaty Lasagna
The reason people love following popular pages on social media is because normally those accounts provide a sense of FREEDOM. Everyone wants to be free; whether that is to get freedom from your 9-5 job, or the physical or mental jail that you have created yourself by making bad decisions, our ultimate human desire is to break free. Obtaining control of my body’s cravings for junk foods is one of the most rewarding experiences I have ever created for myself. I was pushed to do it by my own body’s unbearable and embarrassing pain. Being in control over my body gives me great satisfaction. I do not miss the days when I was a slave to food and its disastrous effects it had on my body and mind.
A big secret of mine: I have always loved diaries, notebooks, planners, fancy pens, markers and fine pens. I’ve also never been patient or organized, but in my late years I have learned that the only way to be successful in whatever goals you have, whether they are big or small, is by making discipline your best friend. I want to create my own themed Beetabella planner, which would include a beautiful story line, recipes, beautiful/inspiring quotes and customizable pages (which you can add to any week) that will contain recommendations of when you can do your meal prep. It is a project on the works.
The following recipe for Meaty Lasagna is one that I found incredibly satisfying and delicious in every sense of the word.
Lasagna is such a delicious classic of the American cuisine. Today, I am bringing you the recipe for an ultra-delicious, flavorful and easy to make vegan “ground beef” lasagna, which actually tastes a lot like pizza!
When you decide to eat healthier than you have ever had, you will soon realize that you need to become creative in the kitchen, many times not depending on recipes you’ve read in books or blogs, but actually experimenting with what your instinct is telling you to do.
Well, that’s exactly what happened with this recipe. Once I was able to find one ingredient at the health food store, I quickly started making up the recipe on my mind and knew from the beginning that it was going to be good!
I got all of the ingredients at my local health food store (Rainbow Blossom), however, any Whole Foods, Trader Joe’s and even Walmart may have the ingredients. It really depends on where you live. You don’t necessarily have to use gluten free pasta, and you do not have to use vegan cheese from a specific brand; it honestly can be any vegan cheese of your liking; if it stretches and melts beautifully, even better.
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Instructions
- In a hot non-stick pan, add garlic. Roast until slightly brown.
- Add chopped kale and basil. Mix very well with garlic.
- Add texturized vegetable protein. Mix very well with garlic, kale and basil.
- Add desired amount of spices. There’s no specific amount of spices; just don’t overdo them.
- Add pasta or pizza sauce. Mix everything very well. “Wash” remaining sauce from jar with water/vegetable broth and add it to mix as well.
- Once you have cooked mixture for a couple minutes, in order to make sauce thicker:
- Transfer part of the mixture from pan to blender and add canned diced tomatoes DO NOT ADD WATER. Mix very well.
- Transfer back into pan. Mix everything very well.
- Your sauce should be thicker now. Reduce heat, cover and let boil for 20-30 minutes, so the sauce becomes thicker and tastier.
- Pre-heat oven at 375 degrees F
- Boil rice pasta lasagna strips for 6 minutes, or until they’re fully cooked.
- Layer a baking sheet with lasagna strips, then sauce, then both cheeses, then another layer of lasagna strips, another later of sauce and another of cheeses. Do this until you reach desired amount of “levels”.
- Put in oven for 40-45 minutes.
- Your lasagna is ready! Top with fresh basil.
