Jen Keefe . Ultimate Vegan Veggie Lasagna

Welcome to ‘The Voice Kitchen’ podcast:  Where Recipes and Voice Talent Blend!  I’m your host, Cheryl Holling

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes!  It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !

I hope you enjoyed last week’s recipe of ‘Giant Decorated Chocolate Chip Cookies’’ brought to you by Rhonda Phillips and her adorable 13 year old granddaughter, Miss Cady.  If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.

Joining me in the kitchen today is a woman who is no stranger to the podcasting and VO space.  Jen Keefe is a voiceover talent specializing in e-learning, explainer videos, and corporate narrations.  

As a content creator, Jen is the producer and host of the podcast ‘Real Women’s Work’,  a podcast all about how women work. 

From stay-at-home moms to entrepreneurs, and execs at fortune 500 companies, if a woman is doing it, it’s featured on Real Women’s Work. She also creates and voices content for social media that beautifully highlights historic, unique, and popular tourist spots in her native state of New Hampshire.

Let’s open up the kitchen by welcoming Jen Keefe into The Voice Kitchen.

Ultimate Vegan Lasagna Ingredients

For the Filling

• 1 can cannellini beans

• 1 cup raw cashews soaked in water for 30 mins

• 2 garlic cloves peeled

• 2 T lemon juice

• 1 tbsp Dijon mustard

• 1/4 cup vegetable broth or water

• 1 T basil

• 1/4 cup nutritional yeast

• 1/2 tsp salt or to taste + freshly ground black pepper

• 1/2 tsp onion powder

For the Rest

• 4 cups marinara {favorite homemade or jarred}

• 1 red bell pepper

• 1 cup baby spinach

• 1 pint mushrooms sliced

• Other veggies: zucchini, onion, etc.

• 1/4 cup almonds ground

• 1 lb lasagna noodles

• Italian seasoning

• Black pepper

Instructions

1. Prepare pasta according to package directions.

2. Combine filling ingredients in a food processor and blend. Adjust seasonings to taste.

3. Saute vegetables over medium high heat until lightly browned or cooked. Drain excess liquid. Season veggies with pepper & Italian seasoning.

4. Layer marinara, noodles, filling, and veggies in a 9 x 13 casserole dish. Alternate until all ingredients are used.

5. Top with ground almonds & Italian seasoning or basil.

6. Bake at 350 for 30 minutes covered; uncover & bake 15 minutes more. Optional: Broil under high heat for the last 5 minutes.

For more info or to contact Jen, visit her at:

Facebook & Twitter via Hire Jens Voice

Instagram @hirejensvoice

www.hirjensvoice.com

www.realwomenswork.com

www.ponderingjen.com

I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected] 

Follow me on Instagram @thevoicekitchen

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

Outro music specific to this episode: 'Lasagna' by The hungry Food Band

Intro/Outro Music: 'Jazzy Cooking Show' by FMT

Thank you for listening. Remember to like, follow and share!