Butternut Squash and Kale Slow Cooker eggplant Lasagna is a game changer - saves you so much time and hassle! You'll never want to boil noodles for lasagna again. This version is packed with my favorite seasonal vegetables - butternut squash and kale.
Rich and hearty Portobello Pot Roast. Meaty portobello mushrooms, red wine, herbs & vegetables combine to make a delicious plant-based feast. This recipe will definitely make it easier to go back to vegan
Kale and portabella mushrooms are mixed with a creamy “cheese” sauce before being baked between two layers of polenta in this vegan polenta lasagna./////I tried this, use SPINACH instead, kale is a pita
Zucchini Spinach Vegetarian Lasagna-this was so good! I used low-fat cottage cheese instead of ricotta and the no boil lasagna noodles. It was still amazing. This recipe will be going into my box and into the winter rotation.