our vegan pasta bake is packed with vegetables, topped with our favorite vegan cheese and baked to perfection. It makes for a perfect weeknight dinner that freezes and stores very well. Leftovers, anyone?
12 ounce Pasta of choice, cooked according to package directions
1 cup Dry green lentils, cooked according to package directions
2 tablespoon Olive oil
1 Medium yellow onion, diced
1 tablespoon Minced garlic
2 cup Button mushrooms, diced
1 tablespoon Italian seasoning blend
0.75 teaspoon Kosher salt
0.5 teaspoon Ground pepper
4 cup Baby spinach
0.33000000000000007 cup Fresh parsley, chopped well
1 can Diced tomatoes
25 ounce Marinara sauce of choice
0.75 cup Vegan parmesan cheese, divided
1 cup Shredded vegan mozzarella cheese
Soft vegan mozzarella for topping
Nutrition value
250
calories per serving
8 g Fat17 g Protein43 g Carbs4 g FiberOther
Current Totals
8 g Fat
17 g Protein
43 g Carbs
4 g Fiber
MacroNutrients
Carbs
43 g
Protein
17 g
Fiber
4 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
297 mg
Iron
5 mg
Vitamin A
2258 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
152 mcg
Vitamin B12
0 mcg
Vitamin C
37 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
114 mg
Manganese
1 mg
Phosphorus
277 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
