This is the best easy vegan lasagna recipe with delicious layers of eggplant, vegetables, and homemade "Ricotta" Filling. No one can tell this lasagna is dairy, egg, and soy-free It's easy to make this vegan lasagna gluten-free and paleo if desired.
1 Medium eggplant, sliced lengthwise into 1/4" strips
0.25 cup Olive oil
4 Cloves Garlic, Divided
1 Recipe vegan ricotta
0.5 teaspoon Sea salt
1.5 teaspoon Truffle oil
0.25 cup Fresh italian parsley, plus more for garnish
25 ounce Favorite Marinara Sauce
1 Medium zucchini, thinly sliced into strips lengthwise
1 Jar fire roasted red peppers, drained and patted dry
Nutrition value
57
calories per serving
6 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
6 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
0 g
Fiber
1 g
Fats
Fat
6 g
Vitamins & Minerals
Calcium
7 mg
Iron
0 mg
Vitamin A
10 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
2 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
5 mg
Manganese
1 mg
Phosphorus
3 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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