Eggplant Lasagna Roll Ups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin eggplant slices roasted and rolled around a protein-rich tofu filling with basil and oregano, baked in marinara sauce. This vegan lasagna alternative is satisfying and packed with whole foods, delivering the comfort of traditional lasagna.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 medium eggplants ((sliced into 12 1/4-inch slices lengthwise* // OR 12 lasagna noodles, boiled))
- 2 medium lemons, juiced
- 1 12- ounce block extra-firm tofu ((drained and pressed dry for 10 minutes))
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil ((finely chopped))
- 1 Tbsp dried oregano
- 3-4 Tbsp extra virgin olive oil
- ~1/2 tsp each salt + pepper
- 1/4 cup vegan parmesan cheese
- Vegan parmesan cheese
- 2-3 cups favorite marinara/red sauce
- Fresh basil ((optional // chopped))
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 373mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 487mg
- Calcium
- 113mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 373MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.