Nutrition
My Cookbooks
E-COOKBOOKS
Vegan Gluten-Free Lasagna
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Print
SaveIngredients
- * 4-5 medium zucchini squash
- * 5 cups of pasta sauce
- * 1 lb frozen chopped spinach, thawed
- * 1 cup vegan mozzarella style shredded cheese (optional, or to taste. We like Daiya brand)
- * 2 tbs oregano, divided
- * 1 recipe vegan ricotta (see recipe below)
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 161 % Daily Value *
- Total Fat: 5 g 7.11%
- Saturated Fat: 2 g 11.55%
- Trans Fat: 0 g %
- Cholesterol: 10 mg 3.43%
- Sodium: 178 mg 7.41%
- Calcium: 153 mg 15.32%
- Potassium: 453 mg 12.95%
- Magnesium: 0 mg 0%
- Iron: 3 mg 15%
- Zinc: 0 mg 0%
- Total Carbohydrate: 24 g %
- Dietary Fiber: 4 g 17.08%
- Sugar: 2 g
- Protein: 10 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 75.11%
- Vitamin C 37.64%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch1
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total1 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
