FOOD

Lasagna for Every Diet

We fully support your love for lasagna, no matter your diet.

FOOD

Lasagna for Every Diet

We fully support your love for lasagna, no matter your diet.

Ingredients

Tofu Ricotta

  • 1 block firm tofu, pressed and drained
  • Juice and zest of 1 lemon
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup chopped basil
  • 1 to 2 tablespoons chopped parsley, as preferred

Lasagna

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 cups kale, stripped and chopped
  • 1 teaspoon salt
  • 3 cups tomato sauce
  • 12 lasagna sheets, cooked al dente
  • 1/4 cup basil, chiffonade

Steps

Tofu Ricotta

  1. In a saute pan on medium-high heat, cook garlic in olive oil until fragrant, and add prepared kale. Add salt and cook until tender. Set aside to cool.
  2. Roll out al dente lasagna pasta, and punch 2 1/2-inch holes out of each using the Mason jar lids, approximately 3 per sheet. Spoon sauce in the bottom of the Mason jar, and place a lasagna circle on top of the sauce. Add approximately 2 tablespoons of the tofu ricotta, some kale, another lasagna circle and sauce. Repeat until you reach the top of the Mason jar. Place in the oven and bake for 20 to 25 minutes until ingredients bubble and steam. Top with basil and serve. Jars will keep up to 5 days refrigerated, just top with lids once cooled completely.

Lasagna

  1. Make the tofu ricotta: Preheat the oven to 400 degrees, and brush 4 (16-ounce) Mason jars with olive oil. Set aside.
  2. In a food processor, combine tofu, lemon, nutritional yeast, salt, pepper, olive oil, basil and parsley. Set aside.

Ingredients

  • 1 1/2 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 3 cups spinach
  • 2 cups ricotta
  • 2 1/2 cups shredded mozzarella, divided
  • 1 cup shredded Parmesan
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons basil, chiffonade
  • 12 lasagna noodles, cooked al dente
  • 3 cups tomato sauce

Steps

  1. Preheat the oven to 400 degrees. In a skillet over medium-high heat, saute garlic in 1 tablespoon of olive oil. Add spinach and cook for less than a minute. Remove from heat.
  2. In a medium bowl, combine ricotta, 1 1/2 cups mozzarella, Parmesan, egg, salt and pepper. Remove any liquid from cooked spinach and add to filling mixture along with basil. Stir until combined.
  3. Grease a 9 by 13 casserole dish with remaining olive oil. Add 1 cup of tomato sauce to the bottom of the pan. Spread 1/4 cup filling on each of the cooked lasagna noodles, roll up and place in the casserole dish. Top each roll with remaining tomato sauce and cover with remaining mozzarella cheese. Bake for 20 to 25 minutes until cheese is golden and bubbly and rolls are cooked throughout. Lasagna rolls will keep up to 5 days covered in the fridge.

Ingredients

Sauce

  • 4 large bell peppers, halved lengthwise
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 pound ground chuck
  • 1/2 pound ground pork
  • 1 (28-ounce) can whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup chicken stock

Filling

  • 1 1/2 cups ricotta
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan
  • 1 cup shredded mozzarella, divided
  • 1/2 cup basil, chiffonade, divided

Steps

Sauce

  1. Preheat the oven to 400 degrees, and brush a 9 by 13 casserole dish with 1 tablespoon of olive oil. Place prepared bell peppers in the dish, and set aside while you make the sauce.
  2. Make the sauce: Heat remaining olive oil in a skillet on medium heat and saute onion until translucent, about 5 to 7 minutes. Add garlic and red pepper flakes. Once garlic is fragrant, add ground chuck and pork. Cook until meat has lost its pink color and begins to turn golden. Lower heat and add tomatoes and tomato paste and finish with chicken stock. Simmer until sauce thickens, approximately 15 to 20 minutes. Sauce can be stored for up to 7 days in the fridge.
  3. Fill each pepper with 1/4 cup of the cheese mixture and top with meat sauce. Sprinkle each pepper with remaining mozzarella and bake for 25 to 30 minutes until cheese is melted and the mixture inside bubbles. If needed, broil for 5 to 6 minutes to ensure golden cheesy goodness. Top with remaining basil and serve. Peppers will keep up to 4 days covered in the fridge.

Filling

  1. Make the filling: In a medium bowl, combine ricotta, olive oil, salt, pepper, Parmesan, 1/2 cup mozzarella and most of the basil.

Ingredients

Sauce

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 large carrot, diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds ground pork
  • 1 pound ground chuck
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 cup chicken broth

Lasagna

  • 2 cups ricotta
  • 1 tablespoon olive oil
  • 2 large eggs
  • 2 cups Pecorino Romano
  • 1/2 cup chopped parsley
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 pound mozzarella, grated and divided
  • 16 sheets lasagna, cooked al dente

Steps

Sauce

  1. Make the sauce: In a Dutch oven over medium-high heat, add olive oil and cook onions until translucent, approximately 3 to 5 minutes. Add garlic and saute until fragrant. Add celery and carrots and cook until tender. Add salt and pepper and ground meats. Reduce heat and add tomato paste, whole tomatoes and stock. Reduce to a simmer, and allow to cook for at least 1 hour up to 5 hours.

Lasagna

  1. Assemble the lasagna: In a medium bowl, combine ricotta, eggs, Romano, parsley, salt, pepper and 1/2 pound of mozzarella.
  2. Preheat your oven to 400 degrees. Add approximately 3/4 cup sauce to a 9 by 13 casserole dish, and layer with al dente lasagna pasta. Top with ricotta mixture and cover with pasta. Top with sauce and repeat layers until you reach the top of the casserole dish. Top with remaining mozzarella, and bake for 30 to 35 minutes until cheese bubbles and becomes golden. If desired, broil for 3 to 4 minutes until golden. Allow lasagna to cool for at least 30 minutes before serving. Lasagna will keep up to 5 days covered in the fridge.