Gluten-Free + Vegan Eggplant Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of roasted eggplant, homemade cashew ricotta, and marinara sauce assembled in gluten-free lasagna noodles and baked. It's hearty, satisfying, and completely plant-based without sacrificing richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 medium eggplant
- Cooking spray/olive oil
- Pinch of salt & pepper
- 1 1/2 cups raw cashews (soaked for 1 hour in hot water)
- 1/4 cup nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt & pepper
- 1/2 cup coconut water (or water)
- 1 28 oz can/jar of crushed tomatoes*
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt & pepper
- 1/2 teaspoon red pepper flakes (optional)
- 9 sheets of gluten-free lasagna
- 7 - 10 oz vegan shredded cheese
At a glance
PER SERVING · TIME 125M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 15m
- Cook
- 50m
- Sodium
- 957mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 374mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 75M
- SODIUM
- 957MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.