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Eggplant Zucchini Lasagna (Low FODMAP, Gluten-Free, Dairy-Free, Egg-Free)
BRIDGETOWN NUTRITION12Ingredients
75Minutes
280Calories
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Ingredients
US|METRIC
8 SERVINGS
- 10 oz. lasagna noodles (box Tinkyada Brown Rice)
- 3/4 lb. ground beef (grass-fed, I used 15% or less fat- sale!)
- 3/4 tsp. ground black pepper
- 3 Tbsp. tomato paste (optional- I had some sitting around to be used up)
- 1 jar marinara sauce (Rao's Sensitive Formula, or your favorite alternative)
- 1 eggplant (medium, finely diced)
- 1 zucchini (small, diced)
- 3 Tbsp. basil (freshly chopped)
- 1 cup water
- 8 oz. ricotta (package Kite Hill dairy-free)
- 10 oz. frozen spinach (package cut, thawed)
- extra virgin olive oil (for greasing pan)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat6g30% |
| Trans Fat0g |
| Cholesterol45mg15% |
| Sodium500mg21% |
| Potassium850mg24% |
| Protein16g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber6g24% |
| Sugars11g |
| Vitamin A100% |
| Vitamin C20% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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