Arrange breads on a work surface and spread each with 1/4
cup ricotta on one side of the bread.
Not exact matches
Dollop half
ricotta mixture
on top then add 1
cup tomato sauce
on top.
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend
on your roll size and filling amount) 1
cup low - fat
ricotta cheese 1
cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2
cup red pepper, diced 1/2
cup zucchini, diced 1/2
cup mushrooms, diced 1
cup fresh spinach, chopped Cooking spray 2
cups marinara sauce
1 15 - ounce container
ricotta (about 2
cups) 2 tablespoons confectioners» sugar 1/2
cup semi sweet chocolate, melted, plus more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a few
on top)
Sprinkle
on 1/3
cup of cheese and using your fingers, sprinkle
on 1/4
cup of the
ricotta.
Spread 1/2
cup of the
ricotta mixture
on each pita.
Tofu
ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle
on top Tofu
ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic powder Salt and pepper to taste Cheese sauce 1
cup of water 1/4
cup roasted red peppers 1/4
cup raw almonds 1/4
cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Top with three lasagna noodles and the remaining
ricotta cheese, then sprinkle the mozzarella cheese and remaining 1/2
cup of parmesan cheese
on top.
Coconut Ginger Chowder Confetti Cookies Cookies «n» Cream Ice Cream Cranberry Amaretto Upside Down Cake -LCB- Vegan -RCB- Cranberry Sauce Dandelion Green and Spring Onion Risotto Dark Chocolate Peanut Butter Ice Cream Cups (stop it) Deep Dish Pear Pie with Spice Crumble Topping Fettu - green - e Fish & Chips — Baked Cod & Sweet Potato Fries Ground Beef and Dried Mushroom Ragu Guacamole Ginger Beer Reduction Brussels Sprouts & Walnuts Gnocchi with Leeks and Blistered Cherry Tomatoes -LCB- Vegan -RCB- Grapefruit Pimm's
Cup Green Chile Sauce Greenest Tahini Sauce Hatch Chile Pepper Scones with Cheeses Honey Butter Honey - Ginger Glazed Carrots Hummus Jalapeno Cheddar Beer Bread Kale Bowls Kale Salad with Toasted Couscous and Hazelnuts Lavender Lemon Pound Cake «Legendary» Chewy Chocolate Chip Cookies Lemon Cake Lemony Purple Kale and Sorrel Salad Lentils & Brussels Sprouts Malted Chocolate Pudding Parfaits with Pretzel Crunch Mango and Avocado Salad
on Bulgur Wheat Maple Millet Puffy Crunch Cereal Oatmeal Cookies with Cranberries -LCB- Vegan -RCB- Migas One - Pot White Bean Stew Olive Oil
Ricotta Cake with Blueberry - Plum Coulis Olive Tapenade Oven - Dried Tomatoes Pappardelle with Meat Sauce Peanut Butter S'mores Bars Pear Sauce Spice Cake Perfect Pie Crust Perfect Roast Chicken Pickled Peppers and Shallots over Kale, with a Soft - Poached Egg Pickled Pepper Vinegar Hot Sauce Pimm's
Cup Slushies Pretzel Crunch Profiteroles with Amaretto Cream and Chocolate Sauce Pupusas!
Spread half of the
ricotta - vegetable mixture over the noodles and firmly pat down, then spoon
on 1 1/2
cups sauce and sprinkle with 1
cup mozzarella.
Place a layer of noodles
on top of the
ricotta mixture, spread with the remaining
ricotta mixture, and sprinkle with another 1/4
cup of mozzarella cheese before placing the last layer of noodles
on top.
for the filling 2
cups ricotta cheese (I make mine with raw goat milk) 1 vanilla bean — seeds scraped out, optional 2 tablespoons coconut sugar, plus more for sprinkling
on top about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
Repeat layering with 3 more tortillas, 1
cup ricotta, 1/2
cup tomato - basil sauce, remaining chard mixture, 1/3
cup mozzarella and 1 Tbsp Romano cheese; place remaining tortillas
on top.
1
cup of
ricotta cheese (I passed
on the fat - free and chose the part skim... I also was able to find
ricotta from grass - fed cows at Whole Foods)
Spoon 1/4
cup ricotta cheese mixture
on top of each pastry square, dividing pineapple slices (6 slices per pastry) evenly among plates.