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veganfood
My Vegan Lasagna
20:00Hello Everyone!
I wanted to make a raw vegan lasagna for so long but never thought I'd be able to pull it off. Well now I have and it turned out amazingly!
For this meal I used this recipe as it looked the most tempting to me and I also made my own ricotta with this recipe.
The recipe itself is so simple and easy I was seriously surprised as a "real" lasagna I made a couple years back (when I wasn't vegan yet) took me 5 hours to make. This one was prepped in under an hour plus the baking time.
Below I show you the steps/ instructions in pictures and the recipe is right down at the end.
Ingredients
- * 4-5 medium zucchini squash
- * 5 cups of pasta sauce
- * 1 lb frozen chopped spinach, thawed
- * 1 cup vegan mozzarella style shredded cheese (optional, or to taste)
- * 2 tbs oregano, divided
- * 1 recipe vegan ricotta (below)
Instructions
- Preheat oven to 350 degrees
- Combine ricotta, spinach and 1 tbs oregano.
- Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
- Cover bottom of 9x13 with 1 1/4 cup of sauce.
- Layer slices of zucchini on top of sauce.
- Cover with half of the ricotta sauce.
- Repeat.
- Top with a layer of sauce, then zucchini and final layer of sauce.
- Sprinkle with mozzarella style cheese and 1 tbs of oregano.
- Bake, uncovered, for 1 hour and 15 minutes.
Normally I would ask you to try but this time I am demanding you should! It is such an amazing recipe. Fresh, filling, great in taste and so, so healthy for you! No regrets.
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