How To Meal Prep Vegetable Lasagna
You don’t have to eat meat to get your protein in! It’s OKAY to eat some meals without meat. In fact, we strongly recommend it. This vegetable lasagna is a spin off of our sweet potato and beef lasagna and it is SERIOUSLY delicious! Could also make for a family dinner - even the kids will love it! Meal prep lasagna? Yes, please!
How To Meal Prep
Meal prepping saves you time, money and keeps you on track for your fitness goals. We aim to provide you with tons of different meal prep ideas, so you'll never get bored!
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HOW TO STORE/REHEAT THESE
1. Meals can last in fridge 3-4 days. Put the ones you won't eat within that time in the freezer. (That’s what we should say, but we ate them after being in the fridge for 7 days and they were fine)
2. If frozen, take out the night before you plan to eat it and place in fridge.
3. Reheat in a covered saute pan for a few minutes. Seriously delicious. (If you make 12 servings instead of 9, you may have room to add some healthy pasta as a side, depending on your macros!)
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Ingredients:
500g eggplant
2 small cans (about 850g in total) cannellini beans
300g mushrooms
4 cups marinara sauce
4 cups mozzarella cheese
2 cups ricotta cheese
1 egg
700g zucchini
salt/pepper
handful fresh basil
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MACROS for one serving if you cut into 9 PIECES:
Calories: 407
Fat: 22
Carbohydrates: 30
Protein: 27
MACROS for one serving if you cut into 12 PIECES:
Calories: 305
Fat: 16
Carbohydrates: 23
Protein: 20
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