This is a Vegan twist on your typical lasagna recipe. It's a healthy & hearty meal!
Recipe Source: Whole Food Market
1 (10-ounce) box brown rice lasagna noodles
1 cup low-sodium vegetable broth
4 cloves garlic, chopped
1 pound yellow squash (about 3), chopped
2 yellow onions, chopped
1 cup finely chopped fresh herbs, such as basil, oregano and parsley, divided
1 cup of Almond Milk
2 (15 ounce) cans no-salt added white beans, rinsed and drained
2 cups of fresh broccoli or 16oz frozen bag of broccoli, thawed
2 cups of fresh spinach or 16oz frozen package, thawed and moisture squeezed out
1 large tomato, diced 1 (15 ounce) tub of skim ricotta cheese or make your own Tofu Ricotta.
*We made our own Tofu Ricotta, recipe is easily googled.
- Cook noodles per package instructions. Rinse in cold water after draining and spread out in a single layer to prevent sticking. Set aside.
- Preheat oven to 350
- Heat broth in a large skillet over medium-high heat. Add garlic, squash, onions and 1/2 cup of the herbs and cook, stirring often, until liquid has evaporated, 20 to 25 minutes.
- Meanwhile, in a food processor, puree almond milk, beans and ricotta until smooth; transfer to a bowl and set aside.
- In a 9x13 " baking dish (make sure dish is at least 2 inches deep), layer lasagna as follow, scattering remaining herbs in between layers: ricotta mixture, noodles, broccoli, and spinach, noodles, squash mixture, noodles, ricotta mixture.
- Top with tomato and bake, uncovered, until hot throughout, about 45 minutes; set aside to let rest 15 minutes.
- Cut into squares, garnish with fresh herbs and serve!
Please visit my WHOLE FOOD PAGE to view all my recipes and read about how easy it is to eat Vegan!
No comments:
Post a Comment
HELLO! :) Thanks for taking the time to comment! I love hearing what you have to say. I do reply to comments through email, so make sure you are not a no reply blogger so that I can indeed email you a response back. :) Not sure what a no reply blogger is? Read about it HERE.