Veggie Lasagna w/Ricotta Nut Cheese & Tofu
Shared by: holfit
Source:
kblog.lunchboxbunch.com
Ingredients
-
2 large
ripe tomato
sliced into thin rounds
-
2 cups
marinara sauce
(or homemade recipe)
-
16 oz.
extra firm tofu
sliced into thin strips
-
1⁄4- 1⁄2 cup
non-dairy cheese
Daiya or Rice cheese
-
2 cups
leafy greens
Kale or spinach
-
1 box
no-boil lasagna noodles
-
1⁄2 cup
chives & basil
-
1 1⁄2 cups
CHIVE NUT RICOTTA:
-
2 cups
raw cashews
soaked overnight
-
2 tsp
garlic powder or 3 fresh garlic cloves
-
1 1⁄2 Tbsp
EVOO
-
1⁄4 cup
plain soy milk or soy creamer
(for richer flavor)
-
3 Tbsp
apple cider vinegar OR lemon juice
-
1 Tbsp
oregeno
-
1 Tbsp
agave or maple syrup
(or honey)
-
1⁄3 cup
fresh chives
-
1 tsp
black pepper
-
salt to taste
(about 1/4 tsp minimum)
-
ZESTY GARLIC MARINADE
-
1 Tbsp
garlic powder OR 5 chopped garlic cloves
-
3-4 Tbsp
EVOO
-
1⁄2 cup
apple cider vinegar or balsamic
-
2-3 Tbsp
oregeno
-
1 tsp
black pepper
-
1
zucchini
quartered & sliced
-
2 cups
broccoli florets
-
1⁄4 cup
basil
Directions
Visit kblog.lunchboxbunch.com for directions.