Bevego Vegan Lasagna

03 February 2021

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2

Category: Lunch/Dinner


⦁ 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

Nutritional info

Nutritional info


6.1g fat

76.3g Carb

3g fiber 4.3g sugar

21.8g protein

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