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Shop > Week 15: Lasagna

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Week 15: Lasagna

Week 15: Lasagna

In honor of stop food waste day on April 28th, here is a simple recipe you can make with your leftover roasted veggies!


What you need:
1 chopped Onion
2-3 cloves, smashed and chopped Garlic
3 finely diced Carrots
1 clam of Mushrooms
8 oz Spinach (if using frozen thaw it, if using fresh quickly boil it)
Tofu Ricotta (Recipe Below: 1 pack Cleveland Tofu, 1 TBSP Nutritional Yeast, 1 TBSP Miso Paste, 1 tsp Apple Cider Vinegar, & Salt to taste)
1 jar of Pasta Sauce


Step 1:
Preheat your oven to 375 degrees.

Cook your noodles according to packaged directions. Oil them after boiling and draining to keep them from sticking.


Step 2:
Sautee your veggies with a touch of Olive Oil over Medium/Low Heat for about 7-10 minutes. If you already have pre-roasted veggies you can skip this step!


Step 3: 
Make the tofu ricotta. Add the ingredients to a food processor and blend until creamy. Stir in spinach at the end.


Step 4: Layer up! 
Sauce
Noodles
Tofu Ricotta
Veggies
Sauce
Noodles
Tofu Ricotta
Veggies
Noodles
Sauce


Step 5:
Cover with foil and bake for 1 hour. 


Step 6:
Remove the foil, top with basil, and ENJOY!

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