#LASAGNA #VEGAN #SPAGHETTI #VEGAS #NEWYORK #NEWJERSEY
LET’S MAKE THE BEST CHEESY ITALIAN LASAGNA RECIPE | VEGAS VEGAN COLLABO | MUKBANG
Hey family for today’s video, I have a special treat for you. I decided to do a collaboration with the Vegas Vegan and we’re making Cheesey italian Vegan lasagna, chicken parmesan, and spaghetti.
This collaboration couldn’t be possible without a little twist so I decided to hook you guy’s up with two YouTube creators. After doing some research on lasagna, I found some very interesting things. Lasagna was invented 1544 – 1760 by either Emilia Romagna or Naples.
Lasagna or plural “lasagne” is a flat and expanded pasta sheet, traditionally made in Italy with Parmigiano-Reggiano (Parmesan cheese), Béchamel sauce (white sauce), and ragù (a meat-based sauce. But the actual real classic Italian lasagna is authentically made with bechamel white sauce with no ricotta and a simple red sauce. Absolutely no cottage cheese, or anything else you may find in other lasagna recipes, but my Cheesey italian lasagna have vegan white sauce sorry had to do it lol.
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Now let’s cook😊
Vegan lasagna meat ingredients:
1 tablespoon olive oil
3 cups of Vegan mock beef crumble
2 teaspoons fresh basil leaves
2 teaspoons fresh oregano
2 teaspoon Italian seasoning
1/2 teaspoon ground fennel seed
2 teaspoons Himalayan salt
1 tablespoon nutritional yeast
1/2 cup cane sugar
1 teaspoon hot sauce
3 cups chopped tomatoes
1 cup of water
1 tablespoon garlic chopped
1cup chopped fresh parsley
Boil some water for about 10 to minutes then add your lasagna pasta. Remember drain the water and put them to the side. Sprinkle some olive oil on it to prevent cracking.
Lasagna cheese ingredients:
1 cup of sour cream
2 cups of Vegan cream cheese
2 cups vegan just egg, now mix all three together in a bowl.
Lasagna cheese:
2 cup Vegan Provolone sliced cheese ( I used daiya)
2 cup Vegan mozzarella sliced cheese
1 cup grated Parmesan cheese sprinkled on the top when you’re about to bake
bake for 25-30 350 degrees
Sprinkle 1/2 teaspoon parsley on the top as a garnish now let’s eats