Bevego Vegan Lasagna
Preparation Time: 5 minutes
Cooking Time: 30 minutes
⦁ Preheat the oven to 390 degrees F. Grease your lasagna dish with cooking spray. ⦁ Boil the lasagna sheets in salted water. Drain and set aside.
⦁ In a pan, add the olive oil and fry the onion with garlic for 1 minute.
⦁ Add the mushroom, cayenne, salt, pepper and stir for 2 minutes.
⦁Add the BeVego Gingerbread protein powder and stir for 1 minute.
⦁ Assemble the lasagna with the lasagna sheets, tomato sauce, mushroom mix, and vegan cheese.
250g lasagna sheets
1 cup mushroom, sliced
1 tsp garlic cloves, minced
4 tbsp tomato sauce
1 tsp dried rosemary Salt and pepper to taste
1 tsp olive oil
1 onion, chopped
1 tsp cayenne
½ cup vegan cheese, grated
2 tbsp BeVego Gingerbread protein powder
3g fiber 4.3g sugar