![]() Store in a sealed airtight container in the refrigerator for up to 3 days and reheat in a microwave safe dish.Can use regular dairy ricotta if you can tolerate it.Can swap out zucchini or mushrooms for carrots, bell peppers, corn, or any veggie that is good roasted.Some lasagna noodles might require you to boil them before or you may prefer this method so follow the instructions on your pasta package.You might need to push down your lasagna noodles on top before you cover with tin foil.Start by cooking your lasagna with no cover and then cover the pan with tin foil for the last 10 minutes of cooking.Vegan Parm: only 4 ingredients (cashews, nutritional yeast, garlic powder, and salt) and vegan, but you can also use regular parm if you can tolerate it.Lasagna Noodles: I used the Jovial brown rice noodles for this, which are no boil so you add them right to the pan raw and they bake in the oven so it saves so much time.Spinach: you can use kale instead of spinach.Mushrooms: I used baby bella, but any mushroom will work. ![]() Vegan Ricotta: I like to use Kite Hill’s if using store bought or my homemade cashew ricotta (just make one batch of this for the recipe.Tomato Sauce: I like to use Rao’s if using store bought sauce or my homemade sauce.This is a healthier take on classic lasagna that is dairy free and gluten free! For this recipe, you will need: It’s cozy and packed with lots of wide noodles, tomato sauce, and vegetables.This version is made with gluten free brown rice lasagna noodles, zucchini, mushrooms, and spinach and makes enough to have leftovers. Lasagna is one of the best comfort food dishes. ![]()
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