Calories: 350
Total Fat: 20g
Saturated Fat: 5g
Cholesterol: 0mg
Sodium: 450mg
Total Carbohydrates: 35g
Dietary Fiber: 10g
Sugars: 10g
Protein: 10g
The nutritional values are approximate and can vary depending on the specific ingredients and brands used. This lasagna is rich in vitamins and minerals, particularly from the eggplant, spinach, and cashew-based ricotta.
Tips and Tricks
1. Salting the Eggplant: If your eggplants are particularly large or seem bitter, you can salt the slices before roasting. Lay them on a paper towel, sprinkle with salt, and let them sit for 30 minutes. Pat dry with a towel to remove excess moisture and bitterness.
2. Make-Ahead Option: This lasagna can be assembled a day in advance. Simply cover and refrigerate until you’re ready to bake. It’s a great option for meal prep or entertaining guests.
3. Vegan Cheese Options:
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