Vegan Eggplant Lasagna
1590 mins (prep 1500, cooking 90)
10 ingredients
1 servings
Scrumptious no-noodle no-cheese lasagna! :) I used oven-roasted eggplant instead of noodles and cashew "cheese" for the cheese. I invented this because i made a batch of vegan enchiladas the other day and I knew the cashew "cheese" would go well in Italian food, also! I thought as long as I was improving the health of this recipe, I might as well get rid of the pasta as well. Enjoy!

Categories:  vegan , weeknight , main-dish , >-1-day , vegetarian , eggplant , vegetable , time-to-make ,
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Serving Size (1790.19 g)
Servings 1
Amount per Serving
Calories 302.95 Calories from Fat 272.07
% Daily Value *
Total Fat 30.23g 46.51%
Saturated Fat 25.92g 129.61%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 12706.45mg 529.44%
Total Carbohydrate 9.03g 3.01%
Dietary Fiber 6.22 g 24.89%
Sugars 0.37 g %
Protein 3.66g 7.31%
Vitamin A 110.04IU% Vitamin C 0.64mg%
Calcium 397.4mg% Iron 13.81mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
raw cashews, pasta sauce