Vegetarian Eggplant Lasagna
70 mins (prep 40, cooking 30)
10 ingredients
12-14 servings
Vegetarian or not, you've got to try this one! I have even converted eggplant haters with this! It is SO good! Very forgiving too you can make ahead partially or completely and freeze or hold in fridge a day or until needed. Enjoy!

Categories:  pasta,-rice-and-grains , easy , lasagna , <-4-hours , vegetarian , pasta , time-to-make ,
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Serving Size (149.08 g)
Servings 12
Amount per Serving
Calories 236.65 Calories from Fat 51.03
% Daily Value *
Total Fat 5.67g 104.73%
Saturated Fat 3.21g 192.6%
Trans Fat 0.12g %
Cholesterol 32.0mg 128.01%
Sodium 422.98mg 211.49%
Total Carbohydrate 31.93g 127.73%
Dietary Fiber 2.4 g 115.1%
Sugars 15.21 g %
Protein 14.77g 354.56%
Vitamin A 333.77IU% Vitamin C 7.55mg%
Calcium 318.43mg% Iron 1.61mg%
*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:
roasted red peppers, no-boil lasagna noodles, shredded mozzarella cheese, pesto sauce, grated pecorino romano cheese