Lasagna was always a staple in our house growing up; it was one of the first recipes our mom taught us to make. Years later, it is still our favorite comfort food and perfect for serving to guests and family.
Today, we’re sharing updated twists on a childhood favorite. Jess shows us how to make a vegan tofu ricotta lasagna with “meat” sauce while Nikki mixes things up with a hearty lasagna soup. Both of these robust and comforting dishes are perfect for a chilly fall night. Enjoy!
Click the continue reading link below to find out more about our updated twist on classic lasagna recipes!
Spaghetti and meatballs is one of our favorite comfort foods. But with all the heavy eating and drinking that goes on during the holidays (not complaining!), a high-calorie bowl of spaghetti isn’t exactly helping us fit into our Christmas dresses! Have no fear, spaghetti squash is here! Spaghetti squash is a low calorie, nutrient rich vegetable that tastes a lot like spaghetti with the same texture as pasta (more of an Angel Hair texture, if you ask us). Spaghetti squash is the star of this post and we’ll show you everything you need to know to make this guilt-free comfort food. Today we share two recipes, as usual, a vegan and non vegan take on spaghetti squash with meatballs and homemade marinara.
First we must complete a proper introduction. Meet spaghetti squash! Located in the produce department of most grocery stores, near other squash like butternut, delicata, and more.
There are many ways to cook spaghetti squash, but the most frequently used approaches are roasted in the oven, and for those of us who are more pressed for time, the microwave!
To prepare in the oven place the squash in a shallow pan and poke with a fork a few times. Bake at 350 for one hour.
Let the squash cool enough to handle, and slice in half.
Scoop out the seedy middle and use a fork to scoop the spaghetti like strands out.
Click the link below to find our recipes for marinara sauce and meatballs!