Lentil Eggplant Lasagna

Lentil & Eggplant Lasagna subsequently Eggplants, Sea Salt, Olive Oil, Marinara Sauce, Water, Red Lentils, additional supplementary unconditional Tofu, Lemons, Nutritional Yeast, buoyant Basil, Dried Oregano, Sea Salt, Olive Oil, Vegan Parmesan Cheese

The ingredient of Lentil Eggplant Lasagna

• 2 eggplants sliced into 1 4 inch slices lengthwise or 12 lasagna noodles boiled
• sea salt for sweating
• 1 tablespoon olive oil
• 28 ounces marinara sauce jar favorite i subsequent to trader joeu2019s basil marinara
• 1 2 cup water
• 3 4 cup red lentils rinsed and drained can sub green but will accrual enlargement cooking get older
• 12 ounces extra unquestionable tofu block drained and pressed dry for 10 minutes
• 1 1 2 lemons juiced 1 4 cup or 60 ml
• 3 tablespoons nutritional yeast
• 1 2 cup open basil finely chopped benefit more for serving
• 1 tablespoon dried oregano
• 1 2 teaspoon sea salt each black pepper
• 2 tablespoons olive oil
• 1 4 cup vegan parmesan cheese benefit more for serving

Nutritions of Lentil Eggplant Lasagna

calories: nutritioninformation
carbohydrateContent: 280 calories
cholesterolContent: 35 grams
fatContent: 5 milligrams
fiberContent: 11 grams
proteinContent: 14 grams
saturatedFatContent: 15 grams
sodiumContent: 2 grams
sugarContent: 590 milligrams
: 11 grams

Share this post