Brining you some Holiday yumminess with a vegan lasagna.
Made with tofu ricotta <- click for the recipe (it’s amazing), sweet potato, arugula and pomegranate.
My Mom is a master maker of lasagna, so I channeled her skills when making this, even though it’s totally different. I thought of her while I was eating the ricotta out of the bowl.
I used the sweet potato as noodles, but I wish I had a mandoline to make the pieces even thinner.
I put some pomegranate, arugula (not pictured), basil, salt, pepper and chipotle pepper flakes in each layer. I love the Christmas feel these colors give <3
Holiday Pomegranate Arugula Lasagna
Different ingredients, but the same comforting feel of traditional lasagna, made with all the right flavors.
- 1/2 tbsp olive oil
- 1 sweet potato sliced thin
- 1 cup vegan ricotta
- 1/4 cup pomegranate seeds
- 1 cup arugula
- 1 tsp chipotle pepper flakes
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 6 basil leaves
Preheat the oven to 450, then brush a loaf pan with some olive oil.
Gather and prepare your ingredients, then start building the lasagna in the greased loaf pan; I did sweet potato, then ricotta, and then sprinkled the rest of the ingredients on a little at a time for each layer.
Cover with tin foil, and bake in the oven for about 20 minutes. Then, remove the tin foil, turn the heat up to 375, and bake for 20 more minutes.
Serve as a side, or make it a meal by putting it on a bed of greens.
I hope you are having a healthy, happy Holiday 🙂