Danielle's Lasagna
Emily Griffith
4-5
20 minutes
30 minutes
Who said lasagna couldn't be a little fun? Danielle shares her super simple recipe for a vegan lasagna with the added twist of Lil Bucks! Reinventing comfort food one crunch at a time!!
Ingredients
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- 1/4 cup original Lil Bucks
- 1/4 tsp garlic powder
- 3/4 tsp pink salt
- 1/2 cup cashews
- 1 tsp nutritional yeast
- Vegan Tofu Spinach Ricotta:
- 1 cup firm tofu
- 1/4 cup olive oil
- 1 large handful spinach
- 1 tsp nutritional yeast
- Salt to taste
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- 2 large zucchinis, sliced into long strips (~12 slices total, 4 each layer)
- 1 1/2 cup tomato basil sauce
- More Lil Bucks to layer throughout
Directions
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In a food processor, mix together everything except the Lil Bucks. Once well incorporated, fold in the Lil Bucks. You can quickly pulse again but make sure not to crush the Lil Bucks. Set aside the parmesan until assembly. This becomes the top layer.
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In a food processor, combine all ingredients together. Mix until you achieve a “cheese-like” consistency. This will be layered on top of each zucchini layer.
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1. Preheat oven to 375
2. In an oven safe baking pan, spread 1/2 cup of the sauce on the bottom.
3. Create your first layer of zucchini (~4 strips), followed by a generous layer of ricotta, a spoonful of Lil Bucks and then more sauce.
4. Repeat step 3 one more time for the next layer.
5. On top of the third zucchini layer, generously sprinkle the vegan parmesan. You can save some to top with at the end too!
6. Bake for 30 minutes, cool and enjoy
