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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
1 bag of Zucchini Spirals
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.
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.
Cover with foil and bake for 1 hour.
Step 6:
Remove the foil, top with basil, and ENJOY!
Remove the foil, top with basil, and ENJOY!
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