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Roasted Eggplant Lasagna with Arugula Pesto
FEASTING AT HOME29Ingredients
105Minutes
1030Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 large eggplants (about 3 lbs)
- 1 tsp. salt
- 2 Tbsp. olive oil (spray olive oil or ghee)
- 1 Tbsp. olive oil
- 1 onion (diced)
- 4 garlic cloves (rough chopped)
- 6 oz. baby spinach (about 2 extra-large handfuls)
- salt
- pepper
- 16 oz. whole milk ricotta (tub of, or sub tofu ricotta)
- 1 large egg
- 1/4 cup chopped basil
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/4 tsp. pepper
- 24 oz. marinara sauce (about 3 cups)
- 8 no boil lasagna noodles (or sub- gluten-free lasagna noodles)
- 1 1/2 cups grated mozzarella (or meltable vegan cheese)
- 1/3 cup pecorino (or parm, but I like pecorino better here)
- 1/2 tsp. chili flakes (optional)
- 1 large garlic clove
- 1/4 cup toasted almonds (pinenuts or smoked almonds)
- 1/2 cup basil leaves (packed)
- 1 cup arugula (packed)
- 1 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 cup olive oil (light flavored, make sure oil is not bitter)
- 1/4 tsp. salt (if your almonds are heavily salted, use salt to taste.)
- 1/4 cracked pepper
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NutritionView More
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1030Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1030Calories from Fat670 |
% DAILY VALUE |
Total Fat74g114% |
Saturated Fat23g115% |
Trans Fat |
Cholesterol155mg52% |
Sodium2430mg101% |
Potassium2100mg60% |
Protein37g |
Calories from Fat670 |
% DAILY VALUE |
Total Carbohydrate63g21% |
Dietary Fiber21g84% |
Sugars26g |
Vitamin A140% |
Vitamin C50% |
Calcium70% |
Iron30% |
* 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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