good to know! I have always just used some hot water and the noodles that need boiled while I prep everything else... and I have never had a problem! BUT, I also like a slightly chewier noodle sometimes, too.
Great one, guys! My secret ingredients for any meaty vegan tomato sauce: a pinch of clove powder, a splash of red wine and some bay (laurel tree leaves).
I corrected the link.... here's a sheet that doesn't: a.co/d/a5uiI6F The trick is, if you use regular sheets, you have to boil them first. That's why I like the no-boil ones for a quick lasagna.
Omg...so glad i found your channel...finally someone like me who uses TVP....since this is an older video i am betting you got a bit of criticism. Thx 4 this recipe ..love it!!
Good weeknight recipe! By the way, I recently learned that Northern Italy does not use Ricotta cheese! If they want a creamy tomato sauce they use Bechamel white sauce as you used. It tastes way better than Ricotta in lasagna when mixed with red sauce in my opinion.
That pasta is egg pasta! It has eggs in it. Otherwise, this looks like it’s going to make my rotation. Nice! For what it’s worth, nutmeg is often added to bechamel when making dishes of Greek origin (moussaka, pastitsio, etc.), so it’s plenty authentic. Wizard of Oz is the reference. 😊
Turns out the Barilla noodles have some forbidden ingredients! I hadn't noticed that before. Try these instead: a.co/d/a5uiI6F
good to know! I have always just used some hot water and the noodles that need boiled while I prep everything else... and I have never had a problem! BUT, I also like a slightly chewier noodle sometimes, too.
It brought tears of joy to my eyes when you put water in the jar to get that last drop of sauce 🥲 You da man 👏🏾
Lol
Great one, guys!
My secret ingredients for any meaty vegan tomato sauce: a pinch of clove powder, a splash of red wine and some bay (laurel tree leaves).
Sounds great!
I made this this afternoon for the first time. Absolutely beautiful and you’re bang on adding the nutmeg! Thanks so much 🙏🏼♥️😎
Awesome! Glad you enjoyed it!
cool recipe! The lasagna sheets have eggs in them though. I think you can just use normal lasagna sheets too
Crap... didn't notice that.
I corrected the link.... here's a sheet that doesn't: a.co/d/a5uiI6F The trick is, if you use regular sheets, you have to boil them first. That's why I like the no-boil ones for a quick lasagna.
Bravo!
Omg...so glad i found your channel...finally someone like me who uses TVP....since this is an older video i am betting you got a bit of criticism. Thx 4 this recipe
..love it!!
I use it, but not as much anymore, sorry, but I would rather be honest up front 😀
Good weeknight recipe! By the way, I recently learned that Northern Italy does not use Ricotta cheese! If they want a creamy tomato sauce they use Bechamel white sauce as you used. It tastes way better than Ricotta in lasagna when mixed with red sauce in my opinion.
Absolutely does.
The wizard of Oz!
❤❤❤ Lovely! I am making this soon. Thank you
Enjoy!
Looks really tasty.
It is!
Have you tried using nutmeg powder instead of fresh to see the difference? Not sure if I've ever seen fresh nutmeg before haha
It's not as strongly flavored.
Yummmmmmmy!
Definitely!
That pasta is egg pasta! It has eggs in it. Otherwise, this looks like it’s going to make my rotation. Nice! For what it’s worth, nutmeg is often added to bechamel when making dishes of Greek origin (moussaka, pastitsio, etc.), so it’s plenty authentic. Wizard of Oz is the reference. 😊
I made a pinned comment about this and found one that has no eggs to list in the description.
@@PlantBasedBistro Whoops. Noticed that after I made the comment. Thanks.
Who worries! Someone pointed it out so I did what I could to correct it. 👍
Reference to The Wizard of Oz per chance?
Yup!
Should have added fresh basil, oregano, parsley, and onion in the sauce. Would add amazing flavor
Sure, you can do that.