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Article: Pan lasagna

Pan lasagna

Pan lasagna

Pan palmini lasagna
Vegan gluten free lasagna: 
1 cup raos sauce 
5 tablespoon tahini (any flavor)
2 cups spinach
1 can palmini 
2 cups mushrooms 
1/3 cup chopped cilantro 
1/3 cup chopped parsley 
1/3 cup chopped basil 
1 cup goat/sheep feta cheese or your favorite
Spices: Salt & pepper to taste 
  • preheat skillet to medium heat
  • Mix tomatoes sauce with tahini
  • Time to build our lasagna, follow the palmini can instructions. 
  • Spray your skillet with coconut oil ( or any type of oil)
  • Now start to layer the lasagna sheets, spinach, green herbs, mushrooms, sauce and cheese, I did 4 layer total, depends on your skillet:)
  • Iow- medium heat & cover it and let in cook for 7-10 minutes or until cheese is melted and ready 
  • Garnish with some fresh basil and enjoy, it’s absolutely delicious and 100% guilt free.
* I added one tuna can to my tahini tomatoes sauce and it was  delicious (totally optional) 

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