Eggplant Lasagna Stacks featuring my lastest creation of low calorie higher protein vegan ricotta that tastes better than regular dairy ricotta. And it’s EASY to make.
Eggplant Lasagna Stacks featuring my lastest creation of low calorie higher protein vegan ricotta that tastes better than regular dairy ricotta. And it’s EASY to make.
To make these stacks: pan fry eggplant slices. Mix vegan ground (Beyond Meat) with marinara sauce for first layer and use the ‘ricotta’ described above for second layer. Sprinkle basil betwen layers.
ballsquancher on
YUM!! Perfect cook on the eggplant too. Thanks for the inspiration!!
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Ricotta is 33 calories per serving (pictured).
To make 12 servings of low cal, high protein ricotta: mash 170 grams of extra firm tofu with 1/3 cup of [Miyoko’s liquid moz.](https://www.target.com/p/miyoko-39-s-organic-gluten-free-vegan-liquid-mozzarella-pizza-cheese-16oz/-/A-85323768) It tastes so good! You don’t need to cook it. It also makes a good cottage cheese sub. It’s way cheaper and better macros than Kite Hill ricotta.
To make these stacks: pan fry eggplant slices. Mix vegan ground (Beyond Meat) with marinara sauce for first layer and use the ‘ricotta’ described above for second layer. Sprinkle basil betwen layers.
YUM!! Perfect cook on the eggplant too. Thanks for the inspiration!!