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
