GF Vegan Eggplant Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 251.8
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 399.8 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 6.0 g

View full nutritional breakdown of GF Vegan Eggplant Casserole calories by ingredient
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gluten & dairy free faux lasagna gluten & dairy free faux lasagna
Number of Servings: 8


    one whole eggplant
    2 cups sliced mushrooms
    1 cup diced onions
    one box rice lasagna* noodles
    3 cups marinara sauce
    1 cup water (give or take)
    tsp olive oil

    *Be sure to follow box instructions on the lasagna noodles; mine are "no boiling." If yours need to be boiled first, do that before the first step in this recipe.


1. Preheat oven to 350.

2. Dice onion and saute in olive oil until browned.

3. Add marinara and water; simmer on low.

4. Slice mushrooms and eggplant very thin.

5. Layer marinara, noodles, eggplant, and mushrooms in whichever way you like, just be sure that all rice noodles are submerged in liquid. It's okay to add more water.

6. Bake for 1 hour. Let cool for 10 minutes.

7. Enjoy! Makes 8 one cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user HAPPYRACCOON.

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