Skinny Vegan Eggplant Lasagna
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 289.2
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,167.9 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 11.0 g
- Protein: 11.9 g
View full nutritional breakdown of Skinny Vegan Eggplant Lasagna calories by ingredient
Introduction
This lasagna is perfect to calm the italian cravings for those who watch their weight and health. All ingredients are vegan and in their raw state (minus the tofu). This lasagna is perfect to calm the italian cravings for those who watch their weight and health. All ingredients are vegan and in their raw state (minus the tofu).Number of Servings: 4
Ingredients
-
Layer:
1 Large Eggplant (preferably from a whole foods source)
Filling:
1/2 Block Firm Tofu
1 Cup Spinach (fresh)
2 White Onion Slices
4 Plum tomatoes
1 Cup Daiya Mozzarella Style Shreds (vegan)
Non-Fat, Non-Stick Canola/Olive Oil Spray
Mediterranean Mrs. Dash (to taste)
Chili Powder (to taste)
Pasta Sauce (Tomato, Basic & Herbs)
Black Pepper (to taste)
Cayenne Pepper (to taste)
Savory Salt-Free Mrs. Dash (to taste)
Garlic Powder (to taste)
Minced garlic (to taste)
1 packet True Lemon
Directions
1. Wash and peel eggplant.
2. Cut eggplant length wise or in rounds.
3. Sprinkle salt on both sides of eggplant slices and place in colander to drain. Set aside for at least 30 minutes.
4. Place the half block of firm tofu in a bowl and add spinach, tomato (Use only 2), onion and all spices (including lemon).
5. Mash up all ingredients with a fork (or you may select to use a blender or food processor).
6. Set mixture for filler aside and refrigerate.
7. Oil 4 X 8 baking pan with oil spray.
8. Preheat oven to 400 degrees.
9. spoon 1/4 cup of pasta sauce on the bottom of baking pan.
10. Place eggplant slices over the sauce.
11. Spoon tofu mixture onto the eggplant slices.
12. Slice the remaining two tomatoes and place them over the tofu mixture.
13. Sprinkle about 1/3 of vegan cheese onto the tomato slices.
14. Repeat steps 10-13 until all eggplant is used.
15. Cover with foil and bake for 45 minutes at 400 degrees.
16. Uncover lasagna and bake for an additional 15 minutes and watch the cheese on the top layer bubble!
17. Let it sit for 10 minutes. Cut into 4 or 5 slices and enjoy!
Serving Size: Makes 4 or 5 2-inch servings
Number of Servings: 4
Recipe submitted by SparkPeople user COOLBOY64.
2. Cut eggplant length wise or in rounds.
3. Sprinkle salt on both sides of eggplant slices and place in colander to drain. Set aside for at least 30 minutes.
4. Place the half block of firm tofu in a bowl and add spinach, tomato (Use only 2), onion and all spices (including lemon).
5. Mash up all ingredients with a fork (or you may select to use a blender or food processor).
6. Set mixture for filler aside and refrigerate.
7. Oil 4 X 8 baking pan with oil spray.
8. Preheat oven to 400 degrees.
9. spoon 1/4 cup of pasta sauce on the bottom of baking pan.
10. Place eggplant slices over the sauce.
11. Spoon tofu mixture onto the eggplant slices.
12. Slice the remaining two tomatoes and place them over the tofu mixture.
13. Sprinkle about 1/3 of vegan cheese onto the tomato slices.
14. Repeat steps 10-13 until all eggplant is used.
15. Cover with foil and bake for 45 minutes at 400 degrees.
16. Uncover lasagna and bake for an additional 15 minutes and watch the cheese on the top layer bubble!
17. Let it sit for 10 minutes. Cut into 4 or 5 slices and enjoy!
Serving Size: Makes 4 or 5 2-inch servings
Number of Servings: 4
Recipe submitted by SparkPeople user COOLBOY64.