03 December 2020

Preparation Time: 5 minutes

Cooking Time: 30 minutes

Servings: 2



Preheat the oven to 390degrees 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 and garlic for approx 1 minute. Add the mushrooms, cayenne papper salt and pepper and stir for approx 1 minute. Assemble the lasagna by layering the lasagna sheets, then tomato sauce, mushroom mix and vegan cheese. 

Bake for 20 minutes  



250g lasagna sheets

1 cup of mushrooms, sliced

1tsp garlic cloves, minced

4tbsp tomato sauce

1tsp dried rosemary

salt and pepper to taste

1tsp olive oil

1 onion, chopped

1 tsp cayenne pepper

1/2 cup vegan cheese, grated

2tbsp BeVego Gingerbread protein powder


Nutritional info


6.1g Fat

76.3 Carbs

3g Fiber

4.3g Sugar

21.8g Protein

We offset our carbon footprint via Ecologi