Eggplant Zucchini Lasagna (Low FODMAP, GF, DF) Recipe | Yummly

Eggplant Zucchini Lasagna (Low FODMAP, GF, DF)

BRIDGETOWN NUTRITION
12Ingredients
75Minutes
280Calories

Ingredients

US|METRIC
  • 10 ounces lasagna noodles (box Tinkyada Brown Rice)
  • 3/4 pound ground beef (grass-fed, I used 15% or less fat- sale!)
  • 3/4 teaspoon ground black pepper
  • 3 tablespoons tomato paste (optional- I had some sitting around to be used up)
  • 1 jar marinara sauce (Rao's Sensitive Formula, or your favorite alternative)
  • 1 eggplant (medium, finely diced)
  • 1 zucchini (small, diced)
  • 3 tablespoons chopped basil (freshly)
  • 1 cup water
  • 8 ounces ricotta (package Kite Hill dairy-free)
  • 10 ounces frozen spinach (package cut, thawed)
  • extra virgin olive oil (for greasing pan)
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    NutritionView More

    280Calories
    Sodium21% DV500mg
    Fat25% DV16g
    Protein31% DV16g
    Carbs7% DV21g
    Fiber24% DV6g
    Calories280Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat6g30%
    Trans Fat0g
    Cholesterol45mg15%
    Sodium500mg21%
    Potassium850mg24%
    Protein16g31%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber6g24%
    Sugars11g22%
    Vitamin A100%
    Vitamin C20%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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