I love this meal. It can easily be made Salt/Oil/Sugar free and it feeds my significant other and I for DAYS! We both have covid right now (sucks!) so I made one of these lasagnas and put it in the fridge for us to eat on all week long while we recover.
Ingredients:
1 batch of Tofu Ricotta
1-2 jars of your favorite dairy-free tomato sauce (Here is a salt/oil/sugar free option: https://wellyourworld.com/products/marinara-magnifica)
1 yellow Squash
1 zucchini
1 big tomato
2 cups of mushrooms
2-3 cups of spinach
1 cup of Veggie Broth (Here is a link to a SOS free option: https://www.imaginefoods.com/product/unsalted-vegetable-broth/)
1 package of Gluten Free lasagna noodles (I used this one: https://jovialfoods.com/organic-gluten-free-brown-rice-lasagna/)
*PRO TIP: You can use any veggies you'd like! Throw in artichokes, eggplant, anything you have on hand that you think would be yummy inside a lasagna! You also do not have to use gluten free pasta.
How to make the Vegan Ricotta:
(The more you blend this up or the more water you add, the creamier it gets. Sometimes I prefer mine a little chunkier. This recipe shows it chunkier but if you add a few more tbsp of water or broth OR if your tofu is less firm or less drained then you will get a creamier ricotta especially if you blend it on high for longer!)
HOW TO MAKE THE LASAGNA:
Preheat oven to 400 degrees F
Chop up your veggies thinly so that they cook all the way in the lasagna
In a pan, sauté the mushrooms and spinach along with 1 cup of veggie broth until the broth is evaporated and the mushrooms and spinach are cooked down.
In a blender, throw in your ingredients using my ricotta recipe make that tofu ricotta. It's just a matter of throwing the ingredients into the blender and pressing "go" until everything is to your liking! It's easy, I promise.
Use the directions on your pasta for cooking. For mine, I cooked it for 4 minutes and then placed the noodles neatly on a plate for layering. They were still crunchy and finished cooking while in the oven.
Layer up! You can layer your lasagna however you'd like! I like to surround my pasta noodles with both sauce and ricotta so that they have plenty of moisture to help them cook.
Cover your lasagna with foil and bake for about an hour. If you'd like a crunchier top, feel free to remove the foil for the last ten minutes of cooking.
Enjoy!
Show me your lasagna! Tag me on instagram @EatPlantsWithHolly!
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