Vegetarian lasagna with zucchini

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Our garden is over flowing with zucchini so I’ve had to be creative with what to do with it. Adding it to our lasagna was a great idea.

 

 

 

 

 

 

 

Here are the ingredients I used. Follow the baking directions on the lasagna noodles.

 

Ooops forgot the tofu. I mixed it up with the Gimme Lean and a little bit of pasta sauce.

 

Then I layered it like this. Noodles, tofu/Gimmie Lean, zucchini then cheese.

 

It turned out delicious! The super cheesy side is mine. My husband isn’t a big fan of cheese. My son LOVED this too.

 


Another vegan “meatball”

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Around here we love spaghetti and meatballs. I mean who doesnt!? Spaghetti Wednesday is a weekly thing for us.  My husband takes great pride in his meatballs. The man knows his meat ;) Since embarking on the Vegan adventure, we have had to alter our recipes a little. Being unfamiliar with a lot of the alternatives to meat,  and only trying one recipe, we opted to just have spaghetti…no meatballs for a while. Needless to say, spaghetti Wednesday just wasn’t the same anymore.

On a recent trip to the commissary we found a great substitute for our meatballs. Gimmie Lean Ground Beef Style turned out to be the best thing that ever happened to our spaghetti. Here is the recipe we used. We love it. My son, who is now 13 months, loves them too.