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Ingredients
US|METRIC
4 SERVINGS
- 2 eggplants (medium)
- 1/2 cup low sodium vegetable stock
- 3 cups cauliflower florets (chopped)
- 1 clove garlic (peeled and crushed)
- 1/3 cup vegetable stock (low-sodium)
- 1/3 cup milk (plant-based, soy, almond, rice, etc.)
- 1/4 cup nutritional yeast
- 1/4 tsp. ground black pepper
- 200 grams baby spinach leaves (fresh)
- 15 oz. diced tomatoes
- 2.5 oz. tomato paste
- 1 clove garlic (peeled and minced)
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 cup breadcrumbs (wholewheat)
- 1/2 tsp. dried basil
- 2 Tbsp. fresh parsley (chopped)
- 6 whole lasagna sheets (wheat, or a gluten-free alternative)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium410mg17% |
| Potassium1780mg51% |
| Protein15g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber16g64% |
| Sugars14g |
| Vitamin A120% |
| Vitamin C130% |
| Calcium20% |
| 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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