bubba's noodle and cheese free eggplant lasagna

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bubba's noodle and cheese free eggplant lasagna

4 of 5 (2)

Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 115.9

Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 372.2 mg
Total Carbs: 14.3 g
Dietary Fiber: 3.4 g
Protein: 6.5 g

View full nutritional breakdown of bubba's noodle and cheese free eggplant lasagna calories by ingredient

Introduction

lasagna without noodles or cheese, sounds weird, but it works! lasagna without noodles or cheese, sounds weird, but it works!

Minutes to Prepare: 90

Minutes to Cook: 45

Number of Servings: 12

Ingredients

1 large eggplant, peeled

1 package of extra firm tofu crumbled

1 green bell pepper diced

1 carrot diced

1 celery stalk diced

1 red onion diced

1 sweet potato cooked

vegan grated cheese

4 cups of tomato sauce(jar or home made)

italian seasoning - garlic, oregeno, parsley, basil

Directions

thinly slice eggplant lengthwise and use as a noodle replacement. i cook them in the oven ahead of time to soften them by laying them out on a cookie sheet with oil spray and bake at 350 for 15 minutes.

dice and saute remaining vegetables, then pour in sauce and let simmer.

meanwhile, crumble tofu into a bowl with baked potato and Italian seasonings(whatever you prefer), stir until thoroughly combined.

then lay out the lasagna like normal.
sauce on the bottom
strips of eggplant
tofu mix
sauce
and repeat until done.
top layer should have only sauce, and sprinkle vegan cheese(of course real cheese would work too, but that will defeat the purpose)

cover with foil, bake at 425 for 1/2 hour, uncover and bake an additional 15 minutes.

remove from oven and let sit for at least 10-15 minutes.

cut into 4 rows of 3 squares each

enjoy

Serving Size: makes 12 servings