Roasted Vegetable Lasagna
I have this aunt who has always been known for her lasagna, not only was her dish full of flavour but you could taste the love and care, til this day it is the one dish that everyone requests her to make for every gathering. Here's to hoping this version could replace her's and nobody would notice.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on how hot your oven is calibrated and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Carefully cut desired portions from disposable dish, gently transfer to plate and finish with truffle olive oil for some added sheen.
This lasagna is rich in vitamins (A, C, D, K), calcium, and iron. Nutritional yeast is fortified with B12, a vital nutrient difficult to obtain from vegan and vegetarian diets.
Vitamin A: Providing over 250% of the minimum daily requirement for Vitamin A, this dish supports the immune and inflammatory functions throughout the digestive tract.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Bell peppers, tomatoes, and thyme are excellent sources of Vitamin C.
Vitamin D: Oat milk fortified with vitamin D has been used in this recipe. Obtaining daily minimum requirements from a restricted diet can be difficult. Consult with your healthcare provider for help in determining vitamin D needs.
Vitamin K: Key to helping regulate the body’s inflammatory process, this dish provides over 300% of the minimum daily requirement.
Calcium: An important mineral in human metabolism. Spinach and basil are excellent sources of calcium.
Iron: Eating foods rich in iron such as lentils will help support transportation of vital oxygen throughout the body.
*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.