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EatingWell
Vegan Eggplant Lasagna
A combination of tofu and nutritional yeast creates a convincing stand-in for ricotta in this easy vegan eggplant lasagna. It's layered with the eggplant and a quick homemade tomato sauce, then topped with dairy-free cheese substitute for a satisfying casserole that'll please meat eaters and vegans alike. It also happens to be gluten-free!
Carolyn Casner

Ingredients
Directions
Nutrition Facts
Serving Size:
1 1/3 cups Per Serving:
321 calories; protein 11.5g; carbohydrates 31.2g; dietary fiber 10g; sugars 12g; fat 16.2g; saturated fat 6g; vitamin a iu 1132.9IU; vitamin c 16mg; folate 61.9mcg; calcium 210.4mg; iron 4.3mg; magnesium 60.6mg; potassium 982.6mg; sodium 626mg; thiamin 0.5mg.
Exchanges:
4 vegetable, 2 1/2 fat, 1/2 medium-fat protein
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