If you’ve been following my IG Stories, you’d know that I’ve been mildly obsessed with vegan ricotta. I came across this recipe for vegan lasagna from the Hummusapien last week and it’s been a game changer. It’s been awhile since I’ve had the real thing but her method is very reminiscent of real ricotta. Since then, I’ve made it three times because I can’t get enough! In true Katrina fashion, I did play around with the recipe to suit my taste buds. It’s delightful, creamy and perfect for lasagna spread or vegan baked stuffed shells like this recipe I’m bringing to you today.
The ricotta will stand alone inside the shells perfectly on its own, but I like to increase the nutritional punch of my dishes whenever I can. My little guys taste buds are still very impressionable so I like to get him accustomed to the taste of veggies. I sauteed onions, zucchini, baby portobello mushrooms and a blend of spinach and arugula in some olive oil to add to the shells. The combination of the hearty veggies and savory vegan ricotta makes for a delightful meal.
This dish is simple and easy to make, don’t let the ingredient list fool you. With it being Valentine’s Day tomorrow, I’d say it’s also a prefect dish for a date night at home. I hope you give it a try and come back to let me know what you think!