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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (cooking, diced)
- 4 cloves garlic (minced)
- 2 cups mushrooms (roughly chopped)
- 3 carrots (diced)
- 3 stalks celery (diced)
- 2 cups veggie ground round
- 2 Tbsp. Italian seasoning
- 1 pinch red pepper flakes
- 1/2 tsp. black pepper
- 28 oz. crushed tomatoes
- 1 jar passata
- 6 cups water
- 3 beef bouillon cubes (you can also use vegetable bouillon)
- 1 bay leaf
- 1 tsp. sweetener (choice, I like to use agave)
- 10 lasagna noodles (broken into bite-size pieces, GF optional)
- 1 tsp. sea salt (optional to taste)
- 1 cup unsweetened soy milk (or cashew cream)
- 3 cups spinach (chopped)
- fresh parsley (to garnish, optional)
- cheese (Vegan crumbly, I like to use my vegan feta recipe, to garnish, optional)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium980mg41% |
| Potassium820mg23% |
| Protein8g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A160% |
| Vitamin C40% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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