![]() I love these slices on my sandwiches and as a snack alone so it was a no brainer for me. I topped my vegan lasagna with Field Roast Creamy Original Slices. Bell peppers, onion, Field Roast Italian Sausage, baby spinach leaves and fresh basil rounded out the remaining filling of this hearty vegan lasagna. The taste and texture were always an issue for me. ![]() This was my 1st time trying their ricotta and it was DELICIOUS! I’ve never been a huge fan of traditional ricotta cheese. As far as cheeses, I used Kite Hill‘s Almond Milk based Ricotta as my filling. I stuck to marinara as my sauce because it’s easy and hard to mess up. Ingredients include: organic green lentil flour, pea flour and organic brown rice flour. These sheets are loaded with plenty of plant-based protein (11g per serving). I realized that little tid bit as I opened the box and had a pot of water ready to boil. They are non gmo, gluten-free, kosher and vegan which is awesome. While on a Whole Foods run I stumbled across these Organic Green Lentil Lasagna sheets from Explore Cuisine. Well, I decided to take a leap of faith and not only make lasagna for the 1st time but to also make it 100% PLANT BASED! She makes it the traditional way but with a West Indian/Italian fusion of herbs and spices. In fact, I’ve always avoided learning how to make it. ![]() First, I didn’t know how to make lasagna. Hey Guys! What is your favorite comfort food? Lasagna is my go to, especially around the holidays! I was craving my mom’s famous lasagna the other day but I ran into two problems.
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