Vegetarian Lasagna Pesto at Michael Partin blog

Vegetarian Lasagna Pesto. Add olive oil to a cast iron skillet over medium heat. Preheat the oven to 375 degrees. Add the tofu ricotta ingredients to a food processor and blend until smooth, scraping down the sides as needed. To assemble, add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets. Add a generous layer of the creamy mushroom sauce to cover the bottom of the glass tray. Add onion and a pinch of salt and cook for 3 minutes or until slightly softened. Transfer to a bowl and place. Scatter over some of the mozzarella then add a layer of tomato sauce. Add in the mushrooms, green onion, salt, black pepper, and pepper flakes, and toss well. To make the tofu ricotta: Drizzle the olive oil, scatter the peppers, onions, and garlic on a prepared baking sheet. Reserve 1 cup of mozzarella for the top. Sprinkle with salt and pepper. Lightly grease an 8×8 square glass baking tray with a little olive oil.

Reserve 1 cup of mozzarella for the top. Preheat the oven to 375 degrees. Add olive oil to a cast iron skillet over medium heat. Add onion and a pinch of salt and cook for 3 minutes or until slightly softened. Transfer to a bowl and place. To make the tofu ricotta: Add a generous layer of the creamy mushroom sauce to cover the bottom of the glass tray. To assemble, add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets. Scatter over some of the mozzarella then add a layer of tomato sauce. Add the tofu ricotta ingredients to a food processor and blend until smooth, scraping down the sides as needed.

Roasted Vegetable and Spinach Pesto Lasagna

Vegetarian Lasagna Pesto Add olive oil to a cast iron skillet over medium heat. Drizzle the olive oil, scatter the peppers, onions, and garlic on a prepared baking sheet. Reserve 1 cup of mozzarella for the top. To make the tofu ricotta: Sprinkle with salt and pepper. Scatter over some of the mozzarella then add a layer of tomato sauce. Add a generous layer of the creamy mushroom sauce to cover the bottom of the glass tray. Preheat the oven to 375 degrees. Add olive oil to a cast iron skillet over medium heat. Add the tofu ricotta ingredients to a food processor and blend until smooth, scraping down the sides as needed. Add onion and a pinch of salt and cook for 3 minutes or until slightly softened. Lightly grease an 8×8 square glass baking tray with a little olive oil. Add in the mushrooms, green onion, salt, black pepper, and pepper flakes, and toss well. Transfer to a bowl and place. To assemble, add a bit of tomato sauce to the bottom of a casserole dish then top with a few lasagna sheets.