Roasted Eggplant Lasagna Recipe | Yummly

Roasted Eggplant Lasagna

PLANTPLATE.COM
18Ingredients
100Minutes
220Calories
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Ingredients

US|METRIC
  • 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 teaspoon ground black pepper
  • 200 grams baby spinach leaves (fresh)
  • 15 ounces diced tomatoes
  • 2.5 ounces tomato paste
  • 1 clove garlic (peeled and minced)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 cup breadcrumbs (wholewheat)
  • 1/2 teaspoon dried basil
  • 2 tablespoons fresh parsley (chopped)
  • 6 whole lasagna sheets (wheat, or a gluten-free alternative)
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    NutritionView More

    220Calories
    Sodium17% DV410mg
    Fat3% DV2g
    Protein29% DV15g
    Carbs15% DV44g
    Fiber64% DV16g
    Calories220Calories from Fat20
    % DAILY VALUE
    Total Fat2g3%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium410mg17%
    Potassium1780mg51%
    Protein15g29%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber16g64%
    Sugars14g28%
    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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