Plant Based Lasanga (GF)
This isn’t normally part of my Summer meal rotation, but my husband loves this dish and it freezes really well so decided to make it today!
This lasagna comes together pretty quickly, makes 8 servings and has about 19 grams of protein per serving. Though, if not making it the star of your plate, you can get more servings with less protein.
What I like about this recipe is that it is really versatile. Take those summer veggies and incorporate them in either mixed into the tofu ricotta, part of your sauce or as a layer. Don’t feel like using lasagna noodles then slice some summer squash and zucchini thinly and use as your noodles. Note, if I go that route then once sliced I put in the microwave for a minute or so to precook. The tofu ricotta is pretty much a blank slate also. The ingredients I included for the recipe are more a standard Italian flavor. Want a Mexican flavor: use chili powder, garlic powder, onion powder and oregano for the ricotta and add corn and beans to your layers. Lots of options here and I encourage you to experiment.
#lasagna #protein #veggies #dinner