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tina casmose

DESIGNER I EDUCATOR I ENTREPENEUR

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I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.

ABOUT me

Love Lasagna??? ooohhh YES

A plant-based lasagna made with love. I almost dare promise you that there will be nothing left if you serve it for family and friends. Please give me a hint, when you have taste it, and please tell me if I’m right!!!

Lasagne

  • 3 skalotteløg
  • 2 hele snackpeber i strimler
  • 2 squash i tern
  • 1 aubergine i tern
  • 2 kopper revne gulerødder
  • 1 pose babyspinat
  • Lasagneplader, vegansk
  • 1 flaske tomatsauce
  • 1 spsk timian
  • 1 spsk løgpulver
  • 1 spsk. Røget paprika
  • 2 pressede fed hvidløg
  • 1 spsk. Balsamico
  • Salt
  • Peber
  • Bechamel
  • 3 spsk plante smør
  • 3 spsk Tapioka mel
  • Vegansk ost (Violife)
  • 1/2 liter plantemælk (havremælk)
  • 2 tsk. Muskatnød
  • 2 tsk løgpulver
  • Salt og peber
  • Panko rasp
  1. Skyl spinaten og sæt den i et dørslag.
  2. Svits løg og hvidløg i et par minutter til de er gyldne i olie på en pande med høj kant. Tilføj derefter de tynde strimler snack peber og halvdelen af balsamico og kør det godt rundt. Krydr med salt og peber efter peberne er blevet lidt blødere. Hæld blandingen op i en skål og lad det hvile mens du svitser squash og aubergine tern på panden i lidt olie.
  3. Når de har fået lidt farve skrues ned for varmen og tomatpuréen hældes langsomt ved og røres rundt. Nu tilføjes resten af balsamicoeddiken. Tilføj løg og rød snack peber, mens du kører rundt i det hele. Derefter kommes løgpulver, røget paprika, og timian i blandingen.
  4. Tilføj revne gulerødder og fortsæt med at køre det hele rundt for middelsvag varme. Når tomatsaucen begynder at boble, skrues ned for varmen og krydr med salt og peber. Smag dig frem.
  5. Mens blandingen står og simrer på lavt blus, laves bechamel saucen.
  6. Smør og mel smeltes sammen ved medium blus. Derefter hældes plantemælk langsomt i gryden mens der piskes, så det ikke brænder på. Når saucen er på kogepunktet, tilføjes osten og krydderierne. Pisk godt rundt så ost og mælk bliver til en glat masse, tilføj evt. en lille smule plante smør til at samle det godt.
  7. Tænd ovnen på 190 grader C. Smør en bradepande ca. 24 x 33 cm. Med plantesmør og læg skiftevis, lasagneplader, spinat (her bruger du bare det hele i dette lag) tomat/grøntsagsblanding, derefter bechamelsauce. Fortsæt et lag mere og slut med bechamelsauce og drys med rasp. Læg et par plantesmør klatter oven på. Sæt lasagnen i ovnen i 35-40 minutter, til den er gylden

Lasagna

  • 3 shallots
  • 2 pressed garlic cloves
  • 2 whole snack pepper in strips
  • 2 squash, cubed
  • 1 eggplant, cubed
  • 2 cups grated carrots
  • 1 bag of baby spinach
  • Gluten-free lasagna sheets, vegan
  • 1 bottle of tomato sauce or (homemade blended tomatoes)
  • 1 tbsp. thyme
  • 1 tbsp. onion powder
  • 1 tbsp. smoked paprika
  • 1 tbsp. Balsamico
  • Salt
  • Pepper

Béchamel sauce

  • 3 tbsp. Plant-based butter
  • 3 tbsp. Tapioca flour
  • Vegan cheese
  • 1/2 liter of plant milk (oat milk)
  • 2 tsp. nutmeg
  • 2 tsp. onion powder
  • Salt and pepper
  • Panko Breadcrumbs
  1. Rinse the spinach and place it in a colander.
  2. Fry the onion and garlic for a few minutes until golden into oil in a pan with high edge. Add then, the thin strips snack pepper and half of balsamic vinegar and stir well. Season with salt and pepper.
  3. When the red peppers have been a little softer pout it into a bowl and let it rest while you fry squash and eggplants in a oil, on the pan. Once they have taken color, turn down the heat and the tomato sauce is poured slowly. Stir well. The rest of balsamic vinegar is poured into the sauce. Add onion and red pepper strips as you stir. Then add onion powder, smoked paprika and thyme in the mixture.
  4. Add grated carrots and continue to stir it all around for medium low heat. When the tomato sauce begins to bubble turn down the heat and season with salt and pepper. Season to taste if it needs more spice.
  5. While the mixture is simmering, at low temperature, béchamel sauce is made
  6. Butter and flour are melted together at medium temperature. Then pour the plant milk slowly into the pan while whisking, so it does not burn. When the sauce is boiling, add the cheese and spices. Whisking well so cheese and milk becomes a smooth paste, add possibly a little bit plant-based butter to assemble it well.
  7. Heat the oven to 190C. Grease a baking tin about 24 x 33 cm. With plant-based butter and place alternately, lasagna, spinach (You use all the spinach in this layer) tomato-vegetable mixture, then béchamel sauce. Continue one more layer and finish with béchamel sauce and sprinkle with Breadcrumbs. Add a few plant-based butter flakes on top. Lasagna in the oven for 35-40 minutes until golden.

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