Spinach & basil ricotta baked lasagna. This recipe is both gluten and dairy free – along with being completely vegan.
As you all know, I’ve been experimenting quite a bit with vegan lasagna lately. I made my own tofu ricotta here and as wonderful as it turned out – this one has taken first place. I recently tried Kite Hill nut-based ricotta that I picked up at Whole Foods. I was so excited to try it. My first recipe was this Ricotta Mousse. My daughter devoured the entire thing! My faith had immediately been restored in ricotta that wasn’t dairy based. Next up, I started pondering my next recipe, after all I had bought a case of it because we loved it so much. What to do?!
Spinach and basil ricotta is very classic combination in Italian cooking. I knew I wanted to go down that road but stuffed shells or lasagna. My family voted… & lasagna it was. And from there this super easy recipe was born. Don’t stress the quantities, but taste as you go and adjust to your preference. The joy of cooking is the flexibility that you have unlike in baking, which is more exact.
— Knead to Cook