Vegetarian Lasagna... without Ricotta!

On February 6th we went searching for a recipe to make and came up with wanting to make a lasagna. Both of us are not the biggest fans of ricotta cheese and understand that though it is a part of a recipe that makes it something special, we came across this recipe and got down in the kitchen!

We have made this recipe two times (once more after the first time on February 6th). The second time I totally fine-tuned the bechamel sauce. This sauce is the substitute for ricotta cheese in its own since. We do not use regular milk and I discovered by using Chobani Oatmilk EXTRA CREAMY, you end up with the sauce that is the best replacement and works wonderful for the layering of the lasagna.

This recipe was discovered from someone I also found and started following on instagram. Of course, as always, once I see they create some amazing meals I check out their website too!

This one is: liveeatlearn.com

Make sure you have 2 e's in there and enjoy what has been posted and created.

We did not change what was put inside the recipe though if you wanted to you could change up the vegetables. We enjoyed the eggplant, red bell pepper and zucchini of course with the garlic and spinach.

I did not make my own marinara sauce though down the road that is something I want to do and experiment with.

We also did use gluten-free no bake lasagna which turned out just fine but warning for those who haven't used it before, the pasta is a bit thicker than "normal" pasta, but just as good.

Try and experiment with this recipe and make it your own and enjoy what you create as well as feed your body and of course your soul and mind!