Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
20
High
Nutrition per serving
Calories396.9 kcal (20%)
Total Fat14 g (20%)
Carbs55.7 g (21%)
Sugars5.9 g (7%)
Protein14.8 g (30%)
Sodium913.7 mg (46%)
Fiber12.5 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Chop up the onion and mince the garlic. Chop the basil, sage, and thyme. Add everything to a large pot with cooking oil.
Step 2
Once the onions are tender mix in a can of pumpkin purée. After a few more minutes mix in the vegetable broth, coconut milk, and vegan cream cheese.
Step 3
Next stir in the white beans and black beans. Make sure to drain and quickly rinse the beans first before adding them into the soup. Then stir in the shredded vegan cheese.
Step 4
Lastly, add in your lasagna. Take 8 strips of lasagna broken into thirds and carefully stir them into the soup. Stir occasionally and try to keep the lasagna immersed so it cooks evenly.
Step 5
Once the lasagna is cooked throughout (be patient) remove from heat. Plate with crispy sage (pan fry in oil until crispy) and enjoy! Feel free to also add arugula sprouts for even more flavor. Store the rest in the fridge once cooled.
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