Stir 1/4 cup balsamic vinegar and 3 tbsp olive oil into the vegetable mixture to combine.ħ. Once all vegetables have softened, mix in the spinach until wilted. Once carrots are slightly cooked, add the diced peppers, olives and capers. Once the water is boiling, add the lasagna noodles. While the carrots are cooking, prepare the “ricotta” mixture, by combining the Kite Hill Ricotta (entire container), 1 egg, salt and parsley.Ĥ. Let the carrots cook for a few minutes until slightly softened.ģ. Once soft (not brown), add the diced carrots. Add diced onion and garlic and sauté until softened. I’ve also used feta (sheeps milk) in this recipe which also transforms the taste and gives it more of a bite.ġ package Jovial Organic Gluten Free Lasagna Sheetsġ0 kalamata olives, chopped (you can use more, this was all I had left)ġ container Kite Hill Ricotta, or 8oz Homemade Vegan Ricottaġ. I always forget to use my food processor, but it definitely came in handy the last time I made this lasagna! This was my first time trying the Kite Hill ricotta and it turned out to be a great substitute for regular ricotta! I actually prefer it over tofu ricotta. You can use pretty much any veggies you have on hand and chop into small pieces to change up the flavors! Using a food processor will cut your time in half versus hand chop. Back when I was younger and suffered from acid reflux, my mom used to make a lasagna similar to this for me with no tomato sauce.
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