Vegetable Loaded Eggplant Lasagna Recipe | Yummly

Vegetable Loaded Eggplant Lasagna

CINDY'S TABLE
18Ingredients
105Minutes
350Calories
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Ingredients

US|METRIC
  • olive oil
  • 2 red pepper
  • 1/2 cup butternut squash (cubed)
  • 1 tablespoon unsalted butter
  • 1 cup mushrooms (chopped)
  • 1 yellow onion (chopped, 1/2 cup)
  • 4 cloves garlic (minced)
  • 1/4 teaspoon red pepper flakes (Simply Organic)
  • 2 large eggs
  • 3/4 cup almond meal (or gluten free breadcrumbs or italian breadcrumbs)
  • 1/4 cup tapioca flour
  • 1 teaspoon dried parsley (Simply Organic)
  • 1 teaspoon dried basil (Simply Organic)
  • 1 dried oregano (teaspoonSimply Organic)
  • 1 eggplant (large)
  • sea salt
  • pepper
  • 14.5 ounces diced tomatoes (petite, drained, reserve for soup)
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    NutritionView More

    350Calories
    Sodium10% DV250mg
    Fat29% DV19g
    Protein24% DV12g
    Carbs12% DV37g
    Fiber40% DV10g
    Calories350Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol115mg38%
    Sodium250mg10%
    Potassium1080mg31%
    Protein12g24%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber10g40%
    Sugars11g22%
    Vitamin A100%
    Vitamin C170%
    Calcium10%
    Iron15%

    * 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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