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Roasted Vegetable Lasagna {Dairy Free, Paleo-Friendly}
TARA ROCHFORD NUTRITION16Ingredients
75Minutes
260Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 cups zucchini (sliced length-wise into flat strips)
- 2 cups eggplant (sliced length-wise into flat strips)
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. dried oregano
- 1 dash sea salt (and pepper)
- 1 marinara sauce (recipe Homemade, or 4 1/2 cups of your favorite marinara sauce*)
- 1 lb. ground chicken
- 1 1/2 cups walnuts
- 1 1/2 cups water
- 1 1/2 tsp. sea salt
- 2 tsp. lemon juice
- 2 Tbsp. tapioca flour (or arrowroot starch)
- 1/4 cup coconut oil (melted)
- 1 Tbsp. nutritional yeast
- 4 eggs
- 1 pkg. lasagna sheets (Capello’s)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium450mg19% |
| Potassium450mg13% |
| Protein12g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C8% |
| Calcium4% |
| Iron8% |
* 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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