Vegan Eggplant Lasagna Recipe
Recipe By EatingWell
A combination of tofu and nutritional yeast creates a convincing stand-in for ricotta in this easy vegan eggplant lasagna. It's layered with the eggplant and a quick homemade tomato sauce, then topped with dairy-free cheese substitute for a satisfying casserole that'll please meat eaters and vegans alike. It also happens to be gluten-free
4.9
28 Rating -
Rate
1hr 15minstotal
1hr 15m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Eggplant Lasagna Recipe
- 1/25 inch 2 large eggplants, cut into thick slices
- 0.33 tablespoon Extra Virgin Olive Oil, Divided
- 0.17 cup Chopped Onion
- 0.33 Cloves Garlic, Minced
- 0.17 can No salt added crushed tomatoes
- 1/25 cup Dry red wine
- 0.17 teaspoon Dried Basil
- 0.17 teaspoon Dried oregano
- 0.13 teaspoon Salt
- 1/25 teaspoon Ground pepper
- 0.17 Package firm tofu, crumbled and patted dry
- 0.33 teaspoon Nutritional Yeast
- 0.17 cup Shredded dairy free mozzarella style "cheese
Nutrition
value
value
120
calories per serving
8 g Fat5 g Protein5 g Carbs2 g FiberOther
Current Totals
- Fat8g
- Protein5g
- Carbs5g
- Fiber2g
MacroNutrients
- Carbs5g
- Protein5g
- Fiber2g
Fats
- Fat8g
Vitamins & Minerals
- Calcium146mg
- Iron1mg
- Vitamin A180mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B940mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium30mg
- Manganese< 1mg
- Phosphorus93mg
- Selenium7mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell