Chickapea Non-GMO Organic Lasagna Pasta Description
» Oven ready, no boiling!
» 13g of Protein, 4g of Fiber, High in Iron and B Vitamins in a 56g (2 oz) serving
» Organic, Gluten-Free, Non-GMO, Vegan & Kosher
» Delicious Taste, Great Texture
» No Added Anything! Made from just Organic Chickpeas and Lentils
Directions
Cooking Instructions
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Pre-heat oven to 375°F.
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Spread 1 cup of sauce in bottom of a 9x11 inch baking dish.
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Lay 3-4 dry lasagne sheets over the sauce with a small space between sheets. The sheets will expand while cooking.
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Top lasagne sheets with plant-based ricotta, crumbled tofu or veggies of your choice (optional) and then another layer of sauce.
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Repeat layers of lasagne sheets, toppings and sauce until all sheets are used and top layer is covered with sauce.
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Cover with tin foil and bake for 35 minutes.
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Uncover, sprinkle with plant-based cheese (optional) and bake for 10 more minutes, uncovered.
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Let stand for 5 minutes before cutting and serving.
Enjoy!
Free Of
GMOs, animal ingredients and gluten.
*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: About 3 Sheets (56 g)
Servings per Container: 4
| Amount Per Serving | % Daily Value |
|
| Calories | 210 | |
|
| Total Fat | 2 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 35 g | 13% |
|
| Dietary Fiber | 4 g | 14% |
|
| Total Sugars | 2 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 13 g | 14% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 20 mg | 2% |
|
| Iron | 2.8 mg | 15% |
|
| Potassium | 570 mg | 10% |
|
| Thiamin | 0.2 mg | 15% |
|
| Riboflavin | 0.13 mg | 10% |
|
| Niacin | 1 mg | 6% |
|
| Vitamin B6 | 0.24 mg | 15% |
|
| Folate | 95 mcg DFE | 25% |
|
| Vitamin B12 | 0.21 mcg | 8% |
|
| Phosphorus | 200 mg | 15% |
|
| Magnesium | 50 mg | 10% |
|
| Zinc | 2.1 mg | 20% |
|
Other Ingredients: Organic chickpea flour, organic yellow lentil flour, organic red lentil flour.
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
full disclaimer.
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Rainbow Veggie Lasagna
You’ve heard that you should “eat the rainbow” by choosing colorful fruits and vegetables for their various health benefits. With this photo-worthy, veggie-filled lasagna, you’ll be eating the rainbow in one pretty forkful! Plunge through layers of tomato, spinach, sweet potato and beet mellowed out with creamy dairy-free cheese. The green lentil pasta keeps it all gluten-free, as well, making it a great dish to delight those with a rainbow of dietary preferences.
You can purchase the vegan cream cheese ready-made, or make your own with
a cashew cream cheese recipe. The ingredients are listed below. Just blend until smooth in a high-speed blender to create this “pot of gold.”
Rainbow Veggie Lasagna
- 2 boxes Explore Cuisine Organic Green Lentil Lasagna
Tomato layer
- 1/2 cup vegan mozzarella cheese
- 1-1/4 cups Raos Homemade Tomato Sauce
Spinach layer
- 1 cup spinach leaves
- 1/3 cup water
- 2/3 cup vegan cream cheese
Sweet potato layer
- 1 small sweet potato (cooked (boil for 20-25 minutes until tender))
- 3/4 cup water
- 2/3 cup vegan cream cheese
Beet layer
- 1/2 small beet (finely diced)
- 3/4 cup water
- 2/3 cup vegan cream cheese
Top layer
- 1/3 cup vegan cream cheese
- 2/3 cup water
- 1 cup vegan mozzarella cheese
For Homemade Vegan Cashew Cream Cheese
- 2 cups cashews (soaked for 8 hours)
- 2 Tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 cup lemon juice
- 1/2 cup water
- Preheat oven to 400 degrees F.
- In lasagna pan, spread tomato sauce. Add layer of noodles and push down so sauce spills over top. Top with mozzarella. Add another layer of noodles.
- In bowl, mix together cream cheese, spinach and water until sauce forms; spread over noodles. Add layer of noodles.
- In bowl, mash sweet potato with cream cheese and water into creamy sauce. Spread over noodles. Top with another layer of noodles.
- In bowl, combine beets, cream cheese and water and mix into sauce. Pour over noodles. Add layer of noodles.
- In bowl, mix cream cheese and water to make sauce and spread over noodles. Top with mozzarella cheese.
- Bake for 35 minutes until noodles are soft and cooked through.
Tip: When making cream cheese and water mixtures, results should come out as a thick white sauce. This sauce is what the noodles will cook in. If the mixture is too runny, add more cream cheese; If it’s too thick, add more water.
Add the ingredients to your cart and make a rainbow!
