Eggplant Lasagna with Mushroom and Walnut “Meat”

Nothing warms our hearts more than a bowl full of veggies graced with cheese! Dairy is a great protein and fat source to help absorb the nutrients coming from the low calorie veggies. We didn’t miss the meat here with the umami flavor and texture provided by the walnuts and mushrooms and can’t wait to see your reaction upon first bite.

What You Need

  • 2 large eggplants 
  • 2 pkgs portobello mushrooms
  • 1 ½ c. walnuts
  • 1 jar Signature reserve Truffle tomato sauce
  • 1 lb Mozzarella, thinly sliced
  • 1 c. shredded Parmesan

 How It’s Made:

  1. Preheat oven to 400 degrees
  2. Lay a piece of parchment paper on a large baking sheet
  3. Cut off the tops and bottoms of the eggplant
  4. Slice ½ inch think coins an lay on baking sheet 
  5. Place in oven for 15 minutes
  6. Chop walnuts into small pieces
  7. Saute mushrooms for 10 minutes
  8. Add walnuts and sauce to pan and warm through
  9. Preheat oven to 350 degrees once eggplant is finished
  10. In a separate 9×13 pan, spread a thin layer of sauce on the bottom
  11. Next, layer on eggplant, sauce, and cheese until there is no more eggplant
  12. Bake for 20 minutes

Serves 6

Nutritional Facts:
Plate icon

Calories 471
Total Fat 35g
Protein 22g

Sodium 755mg
Fiber 7g
Carbohydrates 23g

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