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Veggie Lasagna w/Ricotta Nut Cheese & Tofu

Source: kblog.lunchboxbunch.com



  • 2 large ripe tomato sliced into thin rounds
  • 2 cups marinara sauce (or homemade recipe)
  • 16 oz. extra firm tofu sliced into thin strips
  • 14- 12 cup non-dairy cheese Daiya or Rice cheese
  • 2 cups leafy greens Kale or spinach
  • 1 box no-boil lasagna noodles
  • 12 cup chives & basil
  • 1 12 cups CHIVE NUT RICOTTA:
  • 2 cups raw cashews soaked overnight
  • 2 tsp garlic powder or 3 fresh garlic cloves
  • 1 12 Tbsp EVOO
  • 14 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)
  • 13 cup fresh chives
  • 1 tsp black pepper
  • salt to taste (about 1/4 tsp minimum)
  • 1 Tbsp garlic powder OR 5 chopped garlic cloves
  • 3-4 Tbsp EVOO
  • 12 cup apple cider vinegar or balsamic
  • 2-3 Tbsp oregeno
  • 1 tsp black pepper
  • 1 zucchini quartered & sliced
  • 2 cups broccoli florets
  • 14 cup basil


Visit kblog.lunchboxbunch.com for directions.

Course: Main Course


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