Plant Based Protein Lasagna with Explore Cuisine
I have a confession. I have been crushing on Explore Cuisine Pasta for over a year now. Any time I can combine my love for noodles AND increase my protein intake is a win-win in my book. Explore Cuisine has several different pasta base options, and I love that ALL of them are Vegan, Non-GMO, and Gluten Free.
These noodles are honestly a staple in my house, and I would be lying if I said I didn't go through at least a box every week. My favorite noodles are the Black Bean Spaghetti and the Green Lentil Lasagne - Which is what I used to create my Plant Based Lasagna recipe. I am SO excited to share it with you all!
It's so simple to throw together and a perfect meal to whip up for holiday parties or quick dinners during the hustle and bustle of this season. Family Traditions are one of my favorite things about this time of year. I'm so happy I found a healthy alternative to this classic comfort dish. It is definitely a new family favorite in our house #exploreyourtraditions.
I try to use organic and farm fresh ingredients whenever possible, and I love that Explore Cuisine uses 100% organic ingredients too. These noodles are packed with fiber and iron and the PERFECT addition to a pasta lovers meal prep.
Recipe:
Plant Based Lasagna (Gluten + Dairy Free)
"Ricotta" Ingredients:
1 Medium Head of Cauliflower, Chopped Into 1/2-Inch Pieces
1/2 Teaspoon Salt
1 Pound Extra Firm Tofu
1/4 Cup Nutritional Yeast Flakes
2 Tablespoons Freshly Squeezed Lemon Juice
Several Pinches Freshly Ground Black Pepper
Sauce Ingredients:
2 28-Ounce Can Crushed Tomatoes
4 Tablespoons Chopped Fresh Basil
3 Garlic Cloves, Minced
1 teaspoon salt
Layer Ingredients:
2 Medium Zucchini, Sliced
½ Cup Sliced Mushrooms
1 ½ Cups Chopped Spinach
PREPARATION:
Step 1: Preheat the oven to 400°F. On a cookie sheet, spread the cauliflower pieces in a single layer, sprinkle with 1/4 teaspoon salt, drizzle with extra virgin olive oil. Bake for 10 minutes and then flip and bake for another 10-15 minutes, until lightly browned and soft.
Step 2: While the cauliflower is baking, crumble the tofu in a mixing bowl and mash it until it resembles ricotta cheese. Add nutritional yeast, lemon juice, pepper, and remaining salt. When the cauliflower is done, add it to the tofu mixture and mash it really well. You can also use a food processor to lightly pulse this mixture if desired.
Step 3: In a separate bowl, mix the crushed tomatoes, basil, garlic, and salt together and set aside.
Step 4: Preheat the oven to 350°F. In a casserole dish, pour a thin layer of red sauce, then add a layer of Explore Cuisine noodles. Evenly spread about 1/3 of the cauliflower ricotta on top of the noodles. Layer 1/2 of the mushrooms and then 1/2 of the spinach and ½ of the zucchini.
Pour about a cup of sauce on top of the spinach. Repeat all those steps one more time, starting with the Explore Cuisine noodles.
For the top layer, just add Explore Cuisine noodles, then sauce, then ricotta so that the ricotta is on top.
Step 5: Bake for about 35-40 minutes until the top is browned and sauce is bubbling. Let the lasagna sit and cool before serving.
Step 6: Enjoy your meal and Follow @explorecuisine on Instagram, Twitter, Pinterest, and Facebook for more amazing plant based noodle recipes and inspiration.
NUTRITION:
SERVES 6: Cals 299, Fat 4.6g, Carbs 41.2g, Protein 21.7g
I can't wait to see all of your creations. Make sure to tag me so I can see what you come up with!
Stay tuned on Hey Emmy Lou Facebook and Instagram for a fun Explore Cuisine GIVEAWAY coming later this week!