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Danielle's Lasagna

Danielle's Lasagna

By: Emily Griffith

Danielle of @cacaoforcoconuts_ shares her refreshing take on a classic dinner time staple. Here she combines zucchini, vegan tofu spinach ricotta and Lil Bucks to satisfy your heart’s desires!

First things first you will mix all of your ingredients together minus Lil Bucks in a food processor to make the vegan parmesan. Then in order to prep for the lasagna you will preheat the oven to 375. Is it getting hot in here or is it just me?!

In an oven safe baking pan, spread 1/2 cup of the sauce on the bottom. Create your first layer of zucchini (~4 strips), followed by a generous layer of ricotta, a spoonful of Lil Bucks and then more sauce. You will repeat the first step one more time for the next layer. 5. On top of the third zucchini layer, generously (and we mean generously you guys) sprinkle the vegan parmesan. Now bake for 30 minutes and enjoy!

Once you’ve formed lil balls with your hands it’s time to add the best part- Lil Bucks! Pour Lil Bucks onto a plate or into a bowl so you can roll each falafel ball in them. Then Air fry on 350° for 15 minutes, flipping halfway through and ensuring the Lil Bucks don’t burn. The falafels are done when the Lil Bucks start to look toasty!

Danielle’s vegan lasagna is sure to make you scream from the rooftops with joy! Please comment below if you made it or have any adjustments. I’d love to hear your spin on it and how you liked it!

💙 Emily 

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