1 (3 ounce) package dry lasagna mix
3/4 cup butter, melted
3 tablespoons grated garlic
1 pound miso soup mix
2 (10 ounce) cans chickpeas (quinoa), drained
1 teaspoon salt
1 (4.5 ounce) package shredded sharp Cheddar cheese, divided
1/3 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together lasagna mix, butter, garlic and soup mix.
Pour soup mixture into a medium bowl and dip lasagna in the melted butter.
Dip lasagna in 1/3 cup Cheddar cheese, then sprinkle with remaining 1/3 cup cheese.
Arrange lasagna in a 9x13-inch baking dish.
Bake in a preheated oven for 50 to 60 minutes, or until knife inserted in center comes out clean.