Vegan lasagna with kite hill ricotta9/24/2023 ![]() ![]() ![]() TIP: You can pre make the lasagna the night before and just pop it in the oven when you are ready to serve. Repeat the next two layers the same way, finishing with pasta sauce on top. Sprinkle the cheese on top. Top with a few table spoons of pasta sauce so it spreads evenly. Spread a few table spoons ricotta cheese and top with spinach. Arrange 3 lasagna noodle lengthwise over pasta sauce. Spread 3-4 large table spoons of the pasta sauce on the bottom of 13 x 9 inch baking dish. ![]() Add onions, garlic, mushrooms and sauté for 2 minutes. In a large sauce pan, heat the remaining 2 tablespoons of olive oil. In a separate large bowl, mix ricotta cheese and eggs. Cook the spinach with a tablespoon of olive oil for 2 to 3 minutes, until wilted and place in a glass bowl. My favorite vegan cheeses to use in this recipe are Violifes mozzarella shreds and. 1 cup shredded cheese (mix of your favorite, can be vegan) Similarly, you can substitute in Kite Hill or Tofutti-brand vegan ricotta.Rao’s marinara sauce (24 oz.), can use any organic marinara sauce.1 (16oz.) container ricotta cheese, I like to use Kite Hill vegan ricotta.Vegetarian Lasagna With Spinach & Mushrooms This lasagna makes the entire house smell so delicious and inviting – the end result is a comforting meal that everyone will love! I love it and find it to be one of the healthier options on the market. To cut down on cooking time, I cheat and use Rao’s homemade marinara sauce. This is an ideal vegetarian dish to make during the holidays and serve at a dinner party or bring to a family gathering! The lasagna is filling, gluten free, and full of flavor! It’s a great way to sneak in spinach and mushrooms for the kiddos. ![]()
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