...this recipe: First off, thin zucchini slices replace half of the regular lasagna noodles. I also blend zucchini into the “ricotta” filling. That’s right! I don’t actually use any ricotta...
...bottom of the baking dish. Ricotta and feta cheese – Because ricotta was too moist on its own, I mixed in feta cheese to thicken it up. The feta also...
...sauce – Use your favorite store-bought brand (I like Rao’s), or make homemade marinara sauce instead. Both are great! And the ricotta filling – It’s a mix of ricotta cheese...
...qualities off. I pair the corn with lemony ricotta, melty mozzarella, spicy chiles, and basil pesto. The combination is rich and comforting yet full of fresh flavor. It’s been a...
...sauce – Make homemade marinara sauce, or use store-bought. We like Rao’s! The cheese filling – It’s a creamy, flavorful blend of ricotta cheese, Parmesan, garlic, oregano, and lemon zest....
...by half the ricotta, half your desired fillings, and more sauce. Repeat with another layer of noodles, the remaining ricotta, remaining fillings, and more sauce. Top with a final layer...
...meal! I like mine with cashew sour cream, plant-based bacon, and fresh chives. Vegetarian Lasagna With layers of tender noodles, tangy marinara sauce, creamy ricotta, and roasted veggies, this lasagna...
...pair nicely with the tahini (although I wouldn’t pair that with ricotta).[br][br]vegan option: skip the ricotta and add more chickpeas to the spread to make it a bit lighter, if...
...marked “ricotta” that I’ve made yet. The trick is to combine cashew cream with tofu. I’ve made a lot of vegan lasagnas by crumbling tofu with herbs – which looks...
...Optional serving suggestion: Spread a scoop of whipped ricotta over the bottom of a large plate. Sprinkle the farro over the ricotta, top with the grilled carrots, and drizzle with...
...combo for summer. Instead of mozzarella, I mixed ricotta with lemon zest and sea salt. This will keep in the fridge all week, just top with cherry tomatoes and basil...
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.
