ZENB Plant-Based Lasagna - Pasta Made From 100% Yellow Peas, Gluten Free, Non-GMO & Vegan, Less Carbs than Traditional Pastas, 20g Protein & 12g Fiber In Every 3.5 oz Serving - 8 oz Boxes (Pack of 3)

Tastes great! Even fooled real pasta lovers!

This is a great product for those that are gluten intolerant and for the full family. Very easy to use, although read the directions first. I boiled them the first time because I didn't read them. They still came out fine, although a little more watery. The second time I did it right and had large group over and had lots of compliments. Taste great. Healthy and took half the cooking time and much less clean up time. Have now purchased a couple times.

Makes really tasty lasagna!

This is a very good alternative to regular lasagna noodles. Their texture was great and the taste was neutral. Perfect for lasagna. I used to make lasagna all the time but stopped because I didn't want to use regular noodles (I avoid wheat and gluten).. I will now make lasagna at least monthly. Thanks for providing a product that isn't made of wheat, rice, or potato starch!!

Good taste and easy to make, but going only 4 stars because the manufacturer had no "tips" or the like to help me succeed with my first dish. What went wrong: Way too tough and chewy noodles near the top half. This happens with other ready bake lasagna also, and figuring out how to combat that can take 4 or 5 tries - what a waste - so just give us the secret already. Recipe I noticed the recipe had no added water, just marinara - well I had costco classico spaghetti sauce instead - probably not the issue, but marinara they spec'd might have had more water content. I added a couple cups of water otherwise this was going to be really dry I could tell. I added TONS of meat - a 3 meat KETO lasagna and tons of mozzarella and veggies - This meant it got stacked really high - BUT - the benefit of heaping ingredients are worth going for because: - It looks great - heaping ingredients with a mounding browned top layer of meat sauce and cheese instead of a flat sad tiny 3/4 high lifeless quiche-like thing (especially when reheated) - we don't want that. - So, store cut fresh mushrooms, plenty of ground meat, and heapings of cheese and other veggies throughout was my technique, sauce under each noodle, ricotta on top with everything else. Baking technique - they had 375F - not sure the effect there - only 30 minutes - eh? not sure - foil cover - maybe was part of the problem - I had a problem getting the sheet tight around the top this time, and this may have led to drying out more than it should have. Next time I am going to get bigger foil and wrap it very well. Depending how that works out, I may try adding more water - I don't mind boiling during baking if it helps, but I insist on a tall, somewhat airy presentation with tender noodles as an outcome. Update: when reheating, I solved the toughness of the top noodles problem by steaming the individual cut pieces for 15 minutes. It was better than the original servings this way. Very delicious!

Porque ya no lo venden en Amazon ami me gusta mucho😥 donde lo puedo comprar

I made lasagne and the noodles were hard and I couldn't even cut them

My daughter in law has celiac disease and I wanted to make a lasagna we all could enjoy. These noodles are gluten free and absolutely delicious. Everyone enjoyed the lasagna and if you hadn’t read the label, you wouldn’t know that they were any different than any other lasagna noodle. They had a great texture and didn’t get mushy like some other gluten free products can. Hooray, also, for the added protein in them. The dish came out really well and I will definitely be using them from now on for lasagna making.