Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
User Reviews
5
Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe
Description
The recipe begins with cooking a lentil and vegetable filling by simmering carrot, zucchini, red lentils, garlic powder, onion powder, salt, and pasta sauce until the lentils are tender and the flavors meld. The sandwich assembly uses bread slices spread with vegan butter or olive oil, layered with cauliflower-based alfredo sauce (or alternative cashew cream), fresh spinach leaves, the lentil filling, and extra pasta sauce. A sprinkle of pepitas or a vegan parmesan substitute, along with nutritional yeast and Italian herbs, enhances the cheesy flavor without nuts or soy. Optional vegan cheese shreds can be added for additional texture and melt.
Grilling the sandwich until golden completes the dish, resulting in a comforting combination reminiscent of lasagna in sandwich form. The layers provide a mix of creamy cauliflower sauce, savory lentil filling, and tender spinach enhanced by the pasta sauce's acidity.
This sandwich is a filling vegan option free from nuts and soy, suitable for those with allergies or dietary preferences. It pairs well with simple sides or a fresh salad and is served hot to enjoy the melty texture and melding flavors.
Nutritional values are based on one serving but depend on ingredients chosen, especially any optional cheese additions.
Ingredients
- 1 cauliflower or use thin cashew cream + herbs +garlic + vinegar, for alfredo sauce recipe
- 1 herbed pasta sauce store bought or home made. 2 cups, or marinara, jar
- 1 Pepitas or other vegan nut parmesan or just sprinkle nutritional yeast + Italian herbs, for Parmesan recipe
- spinach or other greens, as needed
- oil as needed
Lentil veggie lasagna meat/filling:
- 1/3 cup carrot finely chopped
- 1/3 cup finely chopped zucchini
- 1/2 cup pasta sauce
- 1/2 cup red lentils washed and drained
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp onion powder or 1/2 tsp onion flakes
- 1 cup water
Instructions
- Make the lentil veggie filling:
- Add all the ingredients to a pan at medium heat. Cover and cook for 11 to 12 minutes. Mix, Taste and adjust salt and spice. Cook covered for another few minutes if the lentils are not well done.
- Assemble the sandwich:
- Spread vegan butter or brush olive oil on the bread slices.
- Layer alfredo sauce, then spinach. Add the lentil filling and spread to cover the slice. Add pasta sauce, alfredo sauce, salt, pepper.
- Add some pepita parmesan (optional) or sprinkle nutritional yeast and italian herbs. Add vegan cheese shreds to make it more sticky (optional). Place another slice on top and grill.
- Serve hot with lots of napkins!
Notes
- This recipe is both nut-free and soy-free, suitable for people with these allergies.
- You can substitute cauliflower sauce with a thin cashew cream mixed with herbs, garlic, and vinegar for the alfredo sauce.
- Adjust seasoning in the lentil filling by tasting before assembling the sandwich.
- Vegan cheese shreds are optional and can increase meltiness and binding inside the sandwich.
- Serve the grilled sandwich hot, as it is best enjoyed fresh with melted layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 547mg | 23% |
| Potassium | 760mg | 16% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 4215IU | 84% |
| Vitamin C | 12.4mg | 14% |
| Calcium | 93mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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