TASTY DESSERTS RECIPES

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4 EASY 3-INGREDIENT NO-BAKE DESSERTS | RECIPES - TASTY



4 Easy 3-Ingredient No-Bake Desserts | Recipes - Tasty image

Looking for simple, easy-to-make desserts that only need a few ingredients each? Start with these. Delicious sweet treats like a centerpiece-worthy strawberry icebox cake or decadent peanut butter cups are fast and fool-proof in their assembly, and you probably already have all of the necessary ingredients in your pantry. So take your pick — and let’s get started!

Provided by Camille Bergerson

TASTY VEGAN LASAGNE | JAMIE OLIVER RECIPES



Tasty vegan lasagne | Jamie Oliver recipes image

Total Time 3 hours

Yield 6

Number Of Ingredients 16

2 red onions
2 cloves of garlic
2 carrots
2 sticks of celery
2 sprigs of fresh rosemary
olive oil
1 teaspoon dried chilli flakes
100 ml vegan Chianti wine
1 x 400g tin of green lentils
2 x 400g tins of quality plum tomatoes
1 kg mixed wild mushrooms
4 heaped tablespoons plain flour
800 ml almond milk
70 g vegan Cheddar cheese
300 g dried lasagne sheets
½ a bunch of fresh sage (15g)

Steps:

    1. Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop.
    2. Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden.
    3. Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all).
    4. Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
    5. Meanwhile, working in batches, tear the mushrooms into a large non-stick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate.
    6. Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender.
    7. Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth.
    8. Preheat the oven to 180ºC/350ºF/gas 4.
    9. Spoon a layer of tomato sauce into the bottom of a 25cm x 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms.
    10. Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer.
    11. Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.

Nutrition Facts : Calories 539 calories, FatContent 20.2 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 15.4 g protein, CarbohydrateContent 75 g carbohydrate, SugarContent 12.8 g sugar, SodiumContent 1 g salt, FiberContent 8 g fibre

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TASTY VEGAN LASAGNE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 539 calories per serving
    1. Peel the onions, garlic and carrots, trim the celery and pick the rosemary leaves, then finely chop.
    2. Scrape into a large pan on a medium heat with 2 tablespoons of oil and the chilli flakes, and cook for 20 minutes, or until lightly golden.
    3. Pour in the wine and let it bubble and cook away, then tip in the lentils (juices and all).
    4. Scrunch in the tomatoes, add 1 tin’s worth of water, then simmer over a low heat for 1 hour. Season to perfection with sea salt and black pepper.
    5. Meanwhile, working in batches, tear the mushrooms into a large non-stick frying pan on a medium heat and dry-fry for 5 minutes (this will bring out the nutty flavour), then transfer to a plate.
    6. Quickly wipe the pan, then pour in 4 tablespoons of oil and stir in the flour. Gradually whisk in the almond milk, simmer for 5 minutes to thicken, then pour into a blender.
    7. Add a third of the mushrooms and 50g of the cheese, season with salt and pepper, then blitz until smooth.
    8. Preheat the oven to 180ºC/350ºF/gas 4.
    9. Spoon a layer of tomato sauce into the bottom of a 25cm x 35cm baking dish, scatter over a few mushrooms, then cover with lasagne sheets and 5 tablespoons of creamy sauce. Repeat these layers three more times, finishing with all the remaining creamy sauce and mushrooms.
    10. Grate over the remaining cheese. Pick the sage, toss in a little oil, then push into the top layer.
    11. Bake at the bottom of the oven for 50 minutes, or until golden and bubbling. Leave to stand for 15 minutes before serving. Delicious served with a simple seasonal salad.
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