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Lee Worsham: "Lots of veggies also very good and easy to make." Read More
14Ingredients
90Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 eggplant (medium, sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 red bell pepper (thinly sliced)
- 1 portobello mushroom (thinly sliced)
- 1 zucchini (thinly sliced)
- 1/2 red onion (thinly sliced)
- salt
- freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 3 1/2 cups marinara sauce (such as Rao’s)
- 1 box lasagna sheets (Cappello’s)
- 16 oz. ricotta (vegan)
- 1/2 cup vegan Parmesan (shredded, style cheese)
- fresh parsley (to garnish, optional)
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Directions
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol40mg13% |
Sodium820mg34% |
Potassium1010mg29% |
Protein13g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber9g36% |
Sugars18g |
Vitamin A45% |
Vitamin C130% |
Calcium20% |
Iron10% |
* 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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Reviews(2)
Leah Tropea 4 years ago
Delicious!! This will be my go-to lasagna from now on! I cooked more noodles, added mozzarella cheese, and it made enough for a regular sized lasagna pan instead of an 8x8 pan