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14Ingredients
35Minutes
590Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. olive oil
- 2 shallots (chopped)
- 8 oz. vegan beef
- 1 1/2 cups lentils
- 4 cloves garlic (minced)
- 14.5 oz. diced tomatoes
- 30 oz. tomato sauce (or 3.5 cups of a favorite marinara sauce)
- 1 tsp. oregano
- 8 oz. no boil lasagna noodles (or regular lasagna noodles, see note for directions on using regular noodles, broken into 2-3 inch pieces)
- 3/4 cup cream (cashew, substitute full fat coconut milk, from the can)
- 3 handfuls baby spinach (if desired, optional)
- salt
- pepper
- Parmesan (Vegan walnut herb, or store bought vegan parmesan, if desired)
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NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories590Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1130mg47% |
| Potassium1660mg47% |
| Protein32g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate77g26% |
| Dietary Fiber27g108% |
| Sugars19g |
| Vitamin A70% |
| Vitamin C40% |
| Calcium20% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(1)
Diane 4 years ago
I used this as a guide For a meatless version I used ground lean beef instead and full cream at the end I used arriabata spaghetti sauce and added fresh basil and fresh parsley at the end tasted pretty good