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Italian Layered Veggie Casserole

I'm happy to announce that FatFree Vegan Kitchen has been chosen as the featured blog in this month's Tried & Tasted, a blog event started by Zlamushka's Spicy Kitchen and hosted this month by Vaishali at Holy Cow! The idea
6 Servings - 45 min -
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Servings:6  | Calories:197 | Total Fat:2g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 2g
3 %
Sat Fat 0g
0 %
Total Carb 40g
13 %
Fiber 14g
56 %
Sugars 13g
Cholesterol 0mg
0 %
Sodium 646mg
27 %
Protein 12g
23 %
41% Great northern beans
22% Eggplants
22% Others combined
14% Zucchini
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 medium eggplants
1 large or 2 medium zucchini, sliced thinly (or 2-4 cups sliced vegetables of your choice, such as mushrooms)
chopped parsley, garnish
1/2 small onion, minced
2 cloves garlic, minced
1 28 ounce can diced tomatoes
2 tablespoons tomato paste
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon ground black pepper
1 teaspoon sugar or other sweetener (optional)
1/2 teaspoon salt (or to taste)
1 15 ounce can great northern beans, rinsed and drained
1 tablespoon nutritional yeast
1 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon cayenne
1/2 teaspoon salt (or to taste)
1 cup spinach, firmly packed

Directions : View recipe directions on
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