Is there really a better feeling than digging into a perfectly layered lasagna? Creamy, saucy, vegetable filled lasagna is what’s on the menu today! It’s a great way to serve up some Italian cuisine with a dairy-free twist.
By making our own vegan ricotta using JOI we are able to create that layer of “cheese” that is most necessary for the perfect lasagna. In between that we have slices of tender zucchini and perfectly cooked lasagna sheets. Other veggies that are incorporated are diced red peppers and mushrooms!
Use your favorite tomato sauce and a little bit of fresh basil to bring all the layers together. Serve with your favorite salad and a good slice of crusty bread and enJOI!
Is there really a better feeling than digging into a perfectly layered lasagna? Creamy, saucy, vegetable filled lasagna is what’s on the menu today! It’s a great way to serve up some Italian cuisine with a dairy-free twist.
First, make the “ricotta”. In a food processor add all ricotta ingredients and blend for 30 seconds. Season with extra salt or pepper to taste.
In a 6x8” baking dish, spread about half of the marinara sauce (on the bottom of the dish), then on top layer 3 lasagna noodles. Next, top the noodles with a layer of ricotta (use about half), followed by a layer of the vegetables (spinach, mushrooms, and sliced zucchinis), using about half of the veggies. Sprinkle the vegetables with salt and pepper.
Repeat the layering 1 more time, beginning with the remaining ingredients: first the marinara sauce, followed by the noodles, then the ricotta, and ending with layers of vegetables, topped with the zucchini.
Drizzle the top layer with olive oil and sprinkle with salt and pepper.
For us at JOI, sustainability has always been one of core values (reducing milk carton waste is what brought our co-founder Izzy to the business!). That’s why we wanted to take this Earth Day month opportunity to think about the easy adjustments we can make in one of our favorite places: the kitchen. It’s the heart of the home, and it can (and should!) be ground zero for your more sustainable choices. Read on for four simple swaps to get started with a lower-waste approach in your kitchen, plus three bonus ideas for sustainability devotees ready to take earth-friendly practices to the next level.
It’s easy to get carried away in the kitchen after digging into grandma’s old recipe book, especially during the holiday season. However, although we believe food is pleasure, we also believe food is nourishment. So, why can’t we enjoy the meals you love, while nourishing your body with good-for-you foods that make you feel great?
Feeling Blue? Try Adding These 5 Mood-Boosting Foods To Your Diet
If you’re feeling blue, you may want to try switching up your diet. The foods we eat play a significant role in how we feel, which gives us another reason to prioritize a healthy, nutritious diet for both mental and physical health. A registered dietitian explains the relationship between food and mood.
4 comments
For the ricotta can I use your Organic Oat Milk instead of the Almond/Cashew plant base?
What can you sub for nutritional yeast?
Also other recipes have bananas. I am allergic to bananas. What can be substituted for that?
What can you sub for nutritional yeast?
Also other recipes have bananas. I am allergic to bananas. What can be substituted for that?
What can you sub for nutritional yeast?
Also other recipes have bananas. I am allergic to bananas. What can be substituted for that?