Lasagna isn't just for traditional pasta lovers — the sweet beet version is a healthy, simple, and very filling option. This recipe doesn't use pre-boiled terracotta, but instead boasts the use of natural, fresh ingredients, including marinara sauce, vegan "meat," cashew ricotta, and dairy-free cheese.
The big, pleasant flaw is that it saves time and energy — there’s no need to pre-cook the pasta, and the ingredients are common and easy to find. The preparation starts with the cashew ricotta in a blender, then the sauce and vegan “meat” are mixed together, and the lasagna is built with layers of beets, ricotta, sauce, and cheese. Baking takes about 50 minutes — by the end, the beetroot tortillas will be soft and the flavor will be delicate.
This lasagna is a fantastic way to add more vegetables and meat-free alternatives to your diet, without sacrificing the taste or enjoyment of a classic dish.
Photo by Edwin Jaulani: https://www.pexels.com/photo/close-up-photo-of-baked-lasagna-2765875/
