Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (69)
Best Vegetable Lasagna
NUTRITION · PER SERVING110M COOK
CAL 14%·PRO 34%
CARBS 25G34% OF CAL
3G FIBER8G SUGAR14G OTHER
FAT 16G51% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of lasagna noodles with a rich vegetable ragù, spinach, and three cheeses. Baked until bubbly and golden, a substantial vegetarian main.
mainitalianpasta🍪 sheet pan🥧 baking dish🫕 dutch oven🍳 skillet🔥 ovenvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons olive oil
- 1 ½ cups chopped yellow onion
- 1 red bell pepper (chopped)
- 8 ounces cremini mushrooms (chopped)
- 2 medium zucchini (chopped into ½-inch pieces)
- 4 cloves garlic, minced
- 48 ounces marinara sauce
- 1 teaspoon dried Italian seasoning
- salt and pepper (to taste)
- 2 pinches crushed red pepper flakes (or to taste)
- ¼ cup chopped fresh parsley
- 5 ounces baby spinach (coarsely chopped)
- 1 egg
- 1 cup ricotta cheese (8 ounces)
- 9 oven ready (no boil) lasagna noodles
- 16 ounces shredded mozzarella cheese (about 4 cups)
- ½ cup grated Parmesan cheese
- chopped fresh basil or parsley (optional, for serving)
At a glance
PER SERVING · TIME 110M
CAL 14%·PRO 34%
CARBS 25G34% OF CAL
3G FIBER8G SUGAR14G OTHER
FAT 16G51% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 50m
- Sodium
- 928mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 666mg
- Calcium
- 404mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 928MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.