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Gluten Free/ Dairy Free Vegetable Lasagna
CLEAN CUISINE AND MORE13Ingredients
110Minutes
300Calories
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Ingredients
US|METRIC
11 SERVINGS
- 1 eggplant (cut lengthwise into ¼ inch strips)
- 2 zucchini (cut lengthwise into ¼ inch strips)
- 1 yellow onion (sliced)
- 1 Tbsp. extra virgin olive oil (plus more if needed)
- 1/2 tsp. Himalayan pink salt (divided)
- 1/2 cup pine nuts
- 1 egg (large organic, pasture-raiesed)
- 1 cup water
- 2 cloves garlic
- 1 1/2 cups raw cashews
- 14 oz. extra firm tofu (organic, drained, patted dry with paper towels and sliced lengthwise into ¼ inch strips)
- 3 cups marinara sauce (homemade or good quality store-bought, see notes)
- 9 lasagna noodles (brown rice, cooked according to package directions, rinsed with cold water and drained well, see notes)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium310mg13% |
| Potassium710mg20% |
| Protein13g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber6g24% |
| Sugars10g |
| Vitamin A15% |
| Vitamin C15% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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