Looking for a delicious, nutritious, veggie-filled lasagna? Try this non-dairy and gluten-free friendly, Almond-Ricotta Lasagna.

We’ve all experienced that feeling of meal fatigue, when you’re either too tired from your busy day and don’t have the energy to whip up something complex for dinner, or the food you meal prepped for the week is starting to feel a little repetitive.

This was exactly how I was feeling when I decided to flip through the Nutrition Stripped cookbook for some personal inspiration. Although I didn’t have the exact vegetables listed in the recipe in my fridge at the time, I did have what is listed in the recipe below. The key here is to use whatever vegetables you have on hand.

Like many of the recipes we share on Nutrition Stripped, the ingredients are easily interchangeable depending on what you like and what you have in your fridge, or what’s in season.

Regardless if you consume dairy or not, this almond ricotta recipe is a must try! The flavor and texture of ricotta in lasagna is kind of a must-have from the tang, the creamy texture, to the small boost in protein. The almond ricotta in this lasagna doesn’t disappoint with its surprisingly similar texture and flavor or traditional ricotta. It’s also a great recipe to make in advance and can last up to a week if stored in the refrigerator.

Whether you have made lasagna numerous times, or you’re trying it out for the first time, we think you will be surprised by just how easy it is to make. Here’s a tip to bump it up to the next level, try using our recipe for The Best Homemade Tomato Sauce.



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