Surprise surprise, I have another new recipe just in time for Tasty Tuesday . As I mentioned yesterday, I spent a good deal of time in the kitchen on Sunday prepping food for the week. I made spaghetti sauce and tofu ricotta specifically for this dish - as well as more ciabatta bread. This dish is both vegan and gluten-free, but full of flavor and protein. In other words, it sounds light, but it's still hearty and filling. Zucchini Lasagna with Tofu Ricotta Ingredients: 3-4 zucchini (depending on size) cut into thin lengthwise strips 1 recipe for tofu ricotta (see below) 1 jar spaghetti sauce of your choice (I used a homemade) Baby spinach Daiya Vegan Mozzarella Directions: Preheat oven to 375 degrees. Add a small amount of sauce to the bottom of a glass baking dish. Add in a layer of the zucchini. Top with spinach, then add a sprinkle of the tofu ricotta. Top with sauce. Repeat finishing with Daiya Mozzarella. Cover and bake for 30-40 minutes then remove cover. In...
Finding my happy place in the day-to-day.