Gluten free keto friendly vegan lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 213.7
- Total Fat: 11.1 g
- Cholesterol: 0.0 mg
- Sodium: 732.3 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.9 g
- Protein: 11.0 g
View full nutritional breakdown of Gluten free keto friendly vegan lasagna calories by ingredient
Introduction
Low-carb high-protein vegan lasagna Low-carb high-protein vegan lasagnaNumber of Servings: 8
Ingredients
-
1 tsp Basil
1 dash Salt
1 tbsp Lemon juice
453 Mushrooms, fresh
2 cup Spinach, fresh
453 Zucchini
460 Eggplant
0.50 cup (8 fl oz) Water, tap
1 block Tofu, firm
0.50 tbsp Extra Virgin Olive Oil
3.50 cup Furmano's Chunky Crushed Tomatoes w/Basil Garlic and Oregano
2 tsp Great Value Minced Garlic
150 gram Trader Joe's Raw CASHEW Pieces
Directions
Sliced eggplant thinly sprinkle with salt on both sides and let rest
Sauteed mushrooms with oil until Cooked
Slice zucchini lengthwise thinly
In high-power blender combine cashews water basil garlic lemon juice and salt blend until smooth.
In medium sized bowl crumble tofu and add umami powder and onion powder mix with work or fingers.
Layer ingredients in large deep dish lasagna pan starting with a bit of red sauce and eggplant slices then cashew cheese togu mixture mushrooms spinach and top with more sauce continue building alternating zucchini and eggplant layer bases. Finish with eggplant word zucchini band cover with sauce if any cashew cheese or tofu is remaining mix it with sauce and spread on top.
Serving Size: Roughly 1.5-2 cups
Sauteed mushrooms with oil until Cooked
Slice zucchini lengthwise thinly
In high-power blender combine cashews water basil garlic lemon juice and salt blend until smooth.
In medium sized bowl crumble tofu and add umami powder and onion powder mix with work or fingers.
Layer ingredients in large deep dish lasagna pan starting with a bit of red sauce and eggplant slices then cashew cheese togu mixture mushrooms spinach and top with more sauce continue building alternating zucchini and eggplant layer bases. Finish with eggplant word zucchini band cover with sauce if any cashew cheese or tofu is remaining mix it with sauce and spread on top.
Serving Size: Roughly 1.5-2 cups