Eggplant Lasagna Stacks featuring my lastest creation of low calorie higher protein vegan ricotta that tastes better than regular dairy ricotta. And it’s EASY to make.
1200 Calorie Vegan 1200 Calorie Vegan Diet 1200 Calorie Vegan Meal Plan 1200 Calorie Vegetarian 1200 Calorie Vegetarian Diet 1200 Calorie Vegetarian Meal Plan Vegan Vegan 1200 Calorie Vegan 1200 Calorie Diet Vegan 1200 Calorie Meal Plan Vegan 1200 Kcals Vegan 1200 Kcals a day Vegan 1200 Kcals per day Vegan 1200 Kilocalorie Vegan 1200 Kilocalorie a day Vegan 1200 Kilocalorie per day vegan1200isplenty Vegetarian
2 Comments
Ricotta is 33 calories per serving (pictured).
To make 12 servings of low cal, high protein ricotta: mash 170 grams of extra firm tofu with 1/3 cup of [Miyoko’s liquid moz.](https://www.target.com/p/miyoko-39-s-organic-gluten-free-vegan-liquid-mozzarella-pizza-cheese-16oz/-/A-85323768) It tastes so good! You don’t need to cook it. It also makes a good cottage cheese sub. It’s way cheaper and better macros than Kite Hill ricotta.
To make these stacks: pan fry eggplant slices. Mix vegan ground (Beyond Meat) with marinara sauce for first layer and use the ‘ricotta’ described above for second layer. Sprinkle basil betwen layers.
YUM!! Perfect cook on the eggplant too. Thanks for the inspiration!!