Eco meal prep | Tofu Ricotta Lasagna

Eco meal prep | Tofu Ricotta Lasagna


what’s up guys I have made a lasagna
meal prep video for you because this is a bomb-ass lasagna with ricotta vegan
cheese made of tofu and nutritional yeast and just like deliciousness so I
want to share that with you it’s my favorite lasagna if you didn’t watch my
first meal prep video then you probably might not understand why I’m making meal
prep videos on a sustainability channel but it has to do with the fact that
prepping your meals ahead of time usually helps you significantly reduce
your food waste and it can also help you avoid having to buy food outside of your
home and using disposable containers or disposable cutlery
so those types of things if you want to watch that video you can go check it out
here it’s a tofu Thai salad which is also amazing so let’s get to the video
let’s get to the lasagna and let me know what you think at the end starting off
with those onions the staple in any recipe right chop them up chop up those
carrots afterwards carrots I know a little bit strange for lasagna it was my
boyfriend’s input he’s obsessed with carrots apparently and make sure you cut
them really small as you’ll see after this mushroom clip he comes home okay so there you have it he’s the
master of his carrots and he just you know there we go it has to be a lot
smaller than what I did now same goes with the eggplant I
thought that you know it’s not a big deal if you don’t cut backs I’m so small
because it’ll shrink same with the mushrooms but in the end I did find that
they were a little bit big so make sure you cut them very small and just so you
know this is my boyfriend’s go-to recipe we kind of have our own that we
typically make and so this is one that he usually makes which is why I’m not
making it the way he wants it to me now dump it in it dump it all in a saucepan
and put it on medium to low heat for about 20 minutes with a little bit of
oil moving to the ricotta cheese start with your garlic and get your lemon in
there with the tofu so just throw everything in a food processor all the
ingredients that you see that now I do want to mention that I am doing twice
the amount that I’m showing you and the reason for that is because the food
processor can only handle so much at once so I am basically I wrote times two
in the picture because you should do that whole recipe for the ricotta cheese
times two that make sense hope that makes sense so after I process this I
did it again now make sure you cook your noodles we cook ten
and then we get to the lasagna station where shit gets you know a little messy
but hey you eat things along we taste things along the way we layer it with
three noodles on the bottom after we put a little bit of sauce so that it doesn’t
stick straight to the pan and then the layers go noodles cheese veggies sauce
noodles cheese veggies sauce and at the very end we’re going to put four layers
of noodles instead of three so make sure as well that you keep a little bit of
the cheese and the vegetables for the very top so here we go we’re adding
those four layers and then adding that little bit of cheese that’s left and the
vegetables I mean it was actually a pretty good amount left so that’s it and
then you put it in the oven for I think it was 20 minutes and we cover it with
parchment paper which we reuse or with compost so that’s it thanks for watching
if you want to know more about how a meal trap or how we plan you want to see
a video about that let me know in the comments and I’ll try to whip that up
for ya or if you want to see just more actual cooking videos let me know – me
and my brick my boyfriend and I love cooking so these are kind of easy to
make because we’re just failed prepping all the time and just have to put the
video up and then you know voiceover and after but yeah so if you’re not
subscribed do that I release videos each and every
Wednesday and I will see you and make sweet

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