Then finish it up with
your favorite jar marinara sauce.
Not exact matches
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
The
sauce can easily be substituted with your
favorite marinara (use
jarred for a time saver)-- simply skip to step 5.
You can choose to be fancy and use your
favorite bolognese
sauce recipe, or simply add ground beef to a
jar of
marinara sauce.
THE REST 1 28 - ounce (793 g)
jar favorite marinara sauce (I like Trader Joe's organic tomato basil) 3 zucchini squash, thinly sliced with a mandolin (or sub eggplant with this recipe as a guide)