Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (282)
Best Vegetarian Lasagna
NUTRITION · PER SERVING90M COOK
CAL 23%·PRO 43%
CARBS 46G40% OF CAL
3G FIBER11G SUGAR32G OTHER
FAT 21G42% OF CAL
11G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered vegetarian lasagna with roasted vegetables, spinach, ricotta, and marinara. A hearty meat-free main that's easily adaptable to gluten-free or vegan.
mainitaliancasserole🍲 stockpot🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- Extra-virgin olive oil
- 8 ounces cremini mushrooms (stemmed and quartered)
- 1 red bell pepper (stemmed, seeded, and cut into 1-inch pieces)
- 1 medium zucchini (cut into ½-inch pieces)
- ½ medium yellow onion (cut into ½-inch pieces)
- Sea salt and freshly ground black pepper
- 15 lasagna noodles*
- 3 cups marinara sauce (24 ounces)
- 3 cups fresh spinach
- 2 cups grated low-moisture, part-skim mozzarella cheese
- ½ cup grated pecorino cheese
- Fresh basil leaves or chopped fresh parsley (for garnish)
- 3 cups whole milk ricotta cheese (24 ounces)
- 3 garlic cloves (grated)
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 90M
CAL 23%·PRO 43%
CARBS 46G40% OF CAL
3G FIBER11G SUGAR32G OTHER
FAT 21G42% OF CAL
11G SAT10G 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
- 40m
- Cook
- 50m
- Sodium
- 1445mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 871mg
- Calcium
- 526mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 1445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.