#Heb vegan cashew ricotta plus

Next add the bell pepper, garlic, zucchini, tomatoes and corn. Add the onion, sprinkle with salt and cook for about 3 minutes. In a large (deep) skillet, warm the olive oil over medium heat. It’s the perfect summertime comfort food! I haven’t had a chance to try it myself but I’ve heard that Kite Hill makes a delicious one.Įither way, I think you guys are going to love this lasagna. If you don’t have a NutriBullet or a Vitamix (with a small container) then you can also use store-bought vegan ricotta. It’s so easy and it makes clean up a breeze. I’ve found that I actually like it better than the Vitamix for making nut-based cheese or sauce. I used whole wheat lasagna noodles broken into bite size pieces but bow-ties would also work great. To make it vegan I topped it with a homemade cashew ricotta and cashew parmesan that I blended using my NutriBullet. After all of the excess liquid gets absorbed, you’re left with a delicious thick sauce and perfectly soft pasta. Rather than prepare the pasta separately, everything gets cooked in one pot by covering the noodles in sauce made from a simple combo of tomato paste, seasonings and water. In addition to tomatoes, corn and basil, we’re throwing some zucchini and bell pepper in the mix to use up all of those summer veggies. With that in mind I decided to come up with a stovetop-friendly skillet lasagna so that we could have the best of both worlds.

One thing I don’t love in the summertime is turning on my oven.

#Heb vegan cashew ricotta plus

Plus corn…because you know I can’t get enough of that stuff. Okay, I crave lasagna all the time but there’s something about making it with ripe summer tomatoes and fresh basil that really gets my goat.

(vegan with GF option)Īm I the only one who craves lasagna in the summertime? One-Pot Summer Vegetable Skillet Lasagna- juicy tomatoes, corn, zucchini, and bell peppers are cooked in a skillet with pasta then topped with cashew ricotta and fresh basil for the ultimate easy-to-make summer lasagna.