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Plant-Based Lasagne

1 fave
Nutrition per serving    (USDA % daily values)
CAL
222
FAT
7%
CHOL
14%
SOD
8%

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Ingredients for 4 servings

6 sheets Delallo, no boil, organic whole wheat lasagne

1 sweet potato

1 medium sized eggplant

1 large zucchini

2 large tomatoes

1 clove garlic

salt to taste

2 leaves fresh basil

1 red pepper

1 tbs nutritional yeast (optional)

Preparation

1.

Slice the eggplant, zucchini, sweet potato, and red pepper into thin slices--preferably with a mandolin vegetable slicer if you have one. Set vegetables to the side.

2.

In a food processor or blender, add the tomato, basil, garlic, salt, and parsley. This is your sauce.

3.

In a square baking pan, put down two no-boil Delallo Organic Whole Wheat Lasagne sheets.

4.

On top of the lasagne sheets, spread out a thin layer of the tomato sauce.

5.

Layer the vegetables out evenly on top of the lasagne sheets and then add another two lasagne sheets.

6.

Repeat the process of layering sauce and vegetables.

7.

Add another two lasagne sheets. Pour the rest of the sauce on top.

8.

Sprinkle nutritional yeast on top if you like. This is a great substitute for Parmesan cheese!

9.

cover with tin foil and bake in pre-heated oven at 450 degrees for about 30 minutes or until done.

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