Gluten Free/ Dairy Free Vegetable Lasagna Recipe | Yummly

Gluten Free/ Dairy Free Vegetable Lasagna

CLEAN CUISINE AND MORE
13Ingredients
110Minutes
300Calories
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Ingredients

US|METRIC
  • 1 eggplant (cut lengthwise into ¼ inch strips)
  • 2 zucchini (cut lengthwise into ¼ inch strips)
  • 1 yellow onion (sliced)
  • 1 tablespoon extra virgin olive oil (plus more if needed)
  • 1/2 teaspoon 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 ounces 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

    300Calories
    Sodium13% DV310mg
    Fat31% DV20g
    Protein25% DV13g
    Carbs8% DV23g
    Fiber24% DV6g
    Calories300Calories from Fat180
    % DAILY VALUE
    Total Fat20g31%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol20mg7%
    Sodium310mg13%
    Potassium710mg20%
    Protein13g25%
    Calories from Fat180
    % DAILY VALUE
    Total Carbohydrate23g8%
    Dietary Fiber6g24%
    Sugars10g20%
    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.

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