Vegan Paleo Eggplant Zucchini Lasagne Recipe | Yummly

Vegan Paleo Eggplant Zucchini Lasagne

YAYLEO
20Ingredients
80Minutes
460Calories
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Ingredients

US|METRIC
  • 1 cup cashew nuts
  • 1/2 cup almond milk
  • 1/4 cup fresh basil (chopped)
  • 1/4 cup fresh Italian parsley (chopped)
  • 2 garlic cloves (chopped)
  • 1 lemon juiced
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 2 garlic (gloves chopped)
  • 250 grams cherry tomatoes (quartered)
  • 500 grams tomatoes (pureed)
  • 1/4 cup fresh basil (chopped)
  • 1/4 cup fresh Italian parsley (chopped)
  • sea salt (to taste)
  • pepper (to taste)
  • 2 zucchinis (medium)
  • 1 eggplant (large)
  • sea salt (to taste)
  • fresh basil (for garnish, optional)
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    NutritionView More

    460Calories
    Sodium24% DV580mg
    Fat45% DV29g
    Protein31% DV16g
    Carbs14% DV43g
    Fiber40% DV10g
    Calories460Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol
    Sodium580mg24%
    Potassium1570mg45%
    Protein16g31%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber10g40%
    Sugars17g34%
    Vitamin A60%
    Vitamin C110%
    Calcium15%
    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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