Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Garlic Minced Description
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USDA Certified Organic
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Allium sativum
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Non-Irradiated
Garlic's potency has earned it the nickname "stinky rose" — almost always used with affection, of course. The compounds in garlic responsible for its penetrating aroma and flavor are valued for both their health benefits and their culinary qualities. Frontier® Minced Garlic Granules have a strong, sharp odor and a savory, strong, hot, slightly bitter flavor. The color is creamy-white with minimal amount of brown or green specks from the garlic skins or tops.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*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.
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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Vegan Spinach Bolognese Lasagna
With layers of a lighter, plant-based Bolognese sauce, spinach, basil, vegan mozzarella and no-boil noodles, this lasagna is vegan comfort food at its finest and easiest. The aromatic sauce comes together quickly in one pan, and there’s no need to pre-boil the noodles. Assemble in alternating layers of green lentil pasta (straight out of the package), plentiful sauce (it’s what cooks the noodles) and dairy-free cheese. Baked for a mere 35 minutes, better-for-you culinary cheer is only a moment away.
Vegan Spinach Bolognese Lasagna
- 2 Tbsp. olive oil
- 1 chopped yellow onion
- 2 tsp. minced garlic
- 2 large organic tomatoes (diced)
- 1/4 tsp. Redmond Real Salt
- 1 tsp. oregano
- 1 tsp. thyme
- 1 lb. plant-based ground beef
- 1 25 oz. jar vegan Bolognese sauce
- 1 pkg. Explore Cuisine Organic Green Lentil Lasagna Oven-Ready Noodles
- 4 cups spinach
- 1/4 cup fresh basil (chopped)
- 1 8 oz. bag plant-based mozzarella-style shredded cheese
- Preheat oven to 400 degrees F.
- In large sauté pan over medium heat, heat olive oil and add onions and garlic; sauté until translucent, about 5 minutes.
- Add tomatoes, salt, oregano and thyme; cook about 10 minutes, stirring constantly.
- Add plant-based ground beef; stir frequently to break into fine pieces.
- Pour in 3/4 jar of Bolognese sauce and cook for 2 minutes.
- Into 18x12-inch lasagna pan, pour last 1/4 jar of sauce evenly across bottom.
- Layer noodles across sauce; spoon on sauce from sauté pan to completely cover noodles; add layer of spinach. Finish with sprinkle of basil and layer of cheese.
- Add another layer of noodles, cover completely with remaining sauce, spinach and basil, ending with layer of cheese.
- Bake 35 minutes.
Note: No-boil noodles cook in sauce. Make sure to cover noodles completely.
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