Layered with rich tomato sauce and wholesome black beans, this hearty vegetarian lasagna is a delicious and satisfying twist on a classic. Chef Kendra’s secret: She hand-crafts her own vegan substitute for the traditional ricotta filling with a blend of creamy blend of tofu, cashews, tofu, and nutritional yeast, then packs it with extra flavor courtesy of fresh basil. The result is the kind of hearty, comforting home-style meal you’ll crave again and again.
Nutritional facts
Protein
33g
Carbs
96g
Calories
770
Fat
31g
Ingredients
BasilCanola and Olive Oil BlendCanned Black BeansOreganoNutritional YeastGarlic PowderBlack PepperTomato PasteCashewsCanned TomatoOnionKosher SaltTofuLasagna SheetsBasil
Reviews
4.0
Based on 9 reviews
A global citizen and a culinary explorer, Chef Kendra Robinson's passion for food was ignited in her grandmother's kitchen, where she witnessed the magic of transforming ingredients into delicious meals. Growing up in a family of exceptional cooks, where both sides boasted culinary prowess, Kendra quickly discovered her own talent.
As the only girl among a brood of brothers, Kendra naturally gravitated towards the kitchen. By the age of nine, she had already conquered her first Thanksgiving dinner, a testament to her early culinary prowess.
Kendra's culinary repertoire is a reflection of her global adventures. From her father, a true farm-to-table enthusiast who grew and prepared every meal for his family, to her grandmother, a celebrated "Best Cook of the City" in Jacksonville, FL, Kendra has been exposed to a wide range of cooking techniques and traditions. Her extensive travels, spanning the globe from Cuba to the Caribbean, Nigeria to Ethiopia, have further enriched her culinary perspective, inspiring her to explore and prepare dishes from diverse cultures.
You can find Kendra Robinson’s meals in...