Lower calorie, higher protein pesto veggie lasagna. Featuring my new vegan ricotta recipe and low cal noodles. I give it 10/10. Recipe in comments.

Layers:

* cheeze topping layer: the NEW Daiya Italian cheese that actually melts and it tastes really good (surprise)! (100 cal per 1/4 cup) Used about 1/8 cup per serving.
* Fiber Gourmet Noodles, three sheets (110 calories) per two servings. Very good, but most of them fell apart easily, so be careful when handling.
* veggie layer for: pan fried eggplant, zucchini, squash (calories will vary depending on how much you use, but this is best way to volumize). For one large pan I used 1 large eggplant (172 cals), 1 large summer squash (50 cal), 2 zucchinis (98 cal)
* red sauce with “meat” layer = beyond beef + pizza sauce (used 1/2 package of pan fried beyond plus 2 small jars of Classico pizza sauce for entire pan)
* higher protein, lower cal pesto ricotta (makes enough for large pan):
* 1 block of tofu, extra firm, mashed with
* vegan pesto or minced basil if you can’t find vegan pesto. I used minced basil with 1 T of oil.
* salt
* nutritional yeast to taste
* dash of lemon juice
* special ingredient adds low cal creaminess – PB2 cashew powder. It’s really good! Two tbsp is all you really need – 60 cal / 4p

https://preview.redd.it/puglkhmgcmkc1.png?width=198&format=png&auto=webp&s=4c013b4dc2d496f3806dc3e67e0a55e0647be0d6

Amazing!