(when in doubt, always start with “who doesn’t love blank?)
But actually, I don’t know anyone who doesn’t like lasagna. M and I had lasagna the night of our wedding, then had the leftovers at 2am when we were too wired and too drunk to sleep. Although now I wish I had this instead of that.
5 Barilla Oven Ready Lasagna noodles
1 8oz can crushed tomatoes
1 bell pepper
4 cloves garlic, minced
1 6oz container almond milk ricotta cheese
2 cup Veggie vegan pizzeria blend cheese
3 sprigs Oregano, roughly chopped
2 tbsp dried basil
1 tsp paprika
Salt and pepper to taste
Up to 2 cup of water, for mixing
To start off, mince your shallot and garlic. Add them to a decent sized fry pan with your paprika and half of the basil. You can cook these with any type of oil you choose but I’ve been on a bit of a oil free kick lately so I just put a splash of water in and it works just as well. Next, chop up your bell pepper and toss em’ in. I prefer smaller pieces since it is going into your sauce, but that’s really up to you. Once your onion translucent, add your crushed tomatoes. Now, obviously I didn’t use just plain old tomatoes, but that’s just because I really like basil. Non spiced would work just as fine. Leave your sauce simmering and move over to your ricotta mixture.
Now this is going to sound really dumb because it’s so easy, but it’s literally just the almond milk ricotta, oregano, and water. I tend to use the entire bin, but that’s mostly because M and I typically eat the entire thing of lasagna. But throw them all together in a bowl and just add water until your reach a ‘wet but definitely still holding it’ s own’ texture. I’m sorry, I really need to work on my descriptors.
All that’s left is the assemble. I prefer to do sauce, pasta, ricotta, mozzarella, repeat. I also topped it with a little nutritional yeast, because I really can’t get enough of that sh*t.
If you end up making this please tag me so I can see how it came out!
Have a recipe you’d like me to try? Drop a comment below or send me an email at email@example.com.