Bionaturae Organic 100% Durum Semolina Lasagna Description
Bionaturae Durum Semolina Lasagna is 100% organic and is crafted by Tuscan pasta artisans who have been making pasta since 1887. We start with superior wheat, which is grown on small family farms exclusively in Italy, and freshly milled for each production. Bronze dies are used to press the shapes, and our pasta is dried slowly and at low temperatures.
Directions
Cooking time:
Stove top - 4 minutes
Oven - 40 minutes
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 oz (57 g)
Servings per Container: 8
| Amount Per Serving | % Daily Value |
|
| Calories | 210 | |
|
| Total Fat | 1 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 44 g | 16% |
|
| Dietary Fiber | 2 g | 7% |
|
| Total Sugars | 2 g | |
|
| Includes 0g Added Sugars | 0 | 0% |
|
| Protein | 6 g | 12% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 10 mg | 0% |
|
| Iron | 0.5 mg | 2% |
|
| Potassium | 130 mg | 2% |
|
Other Ingredients: Organic durum wheat semolina.
Contains wheat.
For Detailed Manufacturing Facility Information, Please Visit Bionature’s Manufacturing Website.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Dairy-Free Pumpkin Lasagna
[vc_row][vc_column][vc_column_text]Indulge in the comforting flavors of autumn with this wholesome and delightful vegan pumpkin lasagna. Each layer presents a delectable dance of textures and tastes, from the velvety
cashew cream cheese to the robust lasagna noodles, finishing with a lavish pumpkin cheese sauce full of veggies. Free from gluten and dairy, this culinary creation celebrates fall flavors, transforming simple ingredients into a symphony of taste and nourishment that will leave you craving seconds.
Dairy-Free Pumpkin Lasagna
- 1 pkg. lasagna noodles
- 2 cups vegan cream cheese
- Handful of fresh parsley
- Handful of fresh oregano
Pumpkin-cheese sauce
- 1 can (15 oz. pumpkin purée)
- 1 Tbsp. Nutiva Organic Coconut Oil With Buttery Flavor
- 2 garlic cloves
- 1 shallot
- 1/2 cup unsweetened almond milk
- 1 cup vegetable broth
- 3 cups cauliflower florets (boiled)
- 1/4 cup nutritional yeast
- 1 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/4 tsp. thyme
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- Preheat oven to 400 degrees F.
- In blender, add all sauce ingredients and blend until well combined.
- Bring large pot of water to boil. Add lasagna noodles and cook according to package instructions. Tip: Al dente is always best. Drain and set aside.
- Into 18x12-inch lasagna pan, pour layer of sauce evenly across bottom.
- Layer noodles across sauce; spoon on sauce to completely cover noodles; add layer of cashew cream cheese. Finish with sprinkle of oregano, parsley and layer of vegan cream cheese.
- Bake 35-40 minutes.
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