who’s ready for a ramble?! #ramblesandrecipes
ok ok i know everyone has been “spring cleaning” recently because it’s that time, but also because of our little ~situation~ leaving us with a bunch of time. but my way of spring cleaning is honestly too much. i WIPED OUT my entire room. (lmao, there is literally nothing left) and now it is all empty... so if y’all got any ideas of how i should get some things to decorate it, that would be nice.🥰 i’m going for the whole minimalist vibe with some plants thrown in here and there. oh and i also love the whole black and white cheetah print aesthetic soooo, yeah :)
this recipe was literally thrown together with no measurements so bare with me, but it tasted FLAME and literally was like a mix between lasagna and baked spaghetti???
☆vegan baked lasagna☆
. 2 servings @eatbanza cavatappi noodles
. 2 mini zucchinis, chopped
. frozen green beans
. 1/4 c chopped onions/shallots
. rosemary, thyme, ground fennel, and s+p
. pasta sauce
. 1 can diced tomatoes
. fresh leafy greens (spinach)
. plain, unsweetened coconut yogurt @so_delicious . nutritional yeast
. rosemary, thyme, s+p
. fresh parsley
preheat oven to 370°F.
boil and cook the pasta, rinse and set a side.
sauté zucchini, green beans, and onions/shallots with water until cooked.
add seasoning to taste to the veg.
add in the pasta sauce to the mix of veg, stir, and then add in the pasta.
mix yogurt, nooch, and spices to make a “vegan ricotta” style spread.
in a baking dish, layer pasta & veg mix, fresh spinach, and then vegan ricotta until you run out.
top with fresh parsley and bake for 50-60 min.
xx, ruby 🖤
#radiantbyruby - 16 hours ago