Protein
1.9G
Calories
116
P:E Ratio
0.1
Prep
15 min
Cook
50 min
Yield
6
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Pre-heat the oven
Pre-heat the oven to 400°F (204°C).
Sauté garlic and
Sauté garlic and onions on a pan over medium-high heat until golden brown.
Remove the onions
Remove the onions and garlic and add them to a bowl along with the soy-free plant-based meat and pasta sauce, along with 80ml (1/3 cup) of water.
In a separate
In a separate bowl, mix ricotta dairy-free cheese alternative and spinach (thawed and drained).
Spray a 9
Spray a 9 x 13 inch (~22 cm x 33 cm) casserole dish with cooking spray.
Spread 1/4 cup
Spread 1/4 cup of the soy-free plant-based meat sauce on the bottom. Layer noodles, zucchini, ricotta/spinach, pasta sauce. Repeat A-D, then top layer.
Lay the last
Lay the last 3 gluten-free lasagna noodles and spread the remaining pasta sauce on them, and top with 8 dairy-free cheese alternative slices.
Spray the underside
Spray the underside of tin foil with cooking spray and cover the lasagna.
After 40 minutes
After 40 minutes, remove the foil and bake for another 10 minutes.
Let cool (10-20
Let cool (10-20 minutes) before cutting and serving.
P:E RATIO
0.1
Poor
NUTRITION FACTS
Nutrition Facts
6 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.