Mel's Kitchen Cafe · by Mel★ 4.6 (17)
Lasagna Primavera
NUTRITION · PER SERVING90M COOK
CAL 40%·PRO 100%
CARBS 71G36% OF CAL
10G FIBER43G OTHER19G TOTAL SUGAR
FAT 41G46% OF CAL
21G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-packed lasagna with layers of zucchini, squash, broccoli, spinach, ricotta, and mozzarella. Springtime fresh and satisfying for any main course.
mainitaliancasserole🍪 sheet pan🔥 oven🥧 baking dishvegetarian
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup chopped carrots
- 3 medium zucchini (about 2 ½ to 3 cups finely chopped – mine were in 1/4-inch or less pieces)
- 2 cups squash (finely chopped – 1/4-inch or less pieces)
- 2 cups chopped broccoli
- 20 ounces chopped frozen spinach (thawed and drained well (or squeezed through a towel))
- 3 cups ricotta cheese
- 1/2 teaspoon salt
- 16 ounces mozzarella (shredded (about 4 cups))
- 4-6 ounces Parmesan cheese (shredded (about 1 1/2 cups))
- 2 jars (24-ounces each) pasta sauce (or use 6 cups of homemade sauce (see note))
- 12 no-boil lasagna noodles (I love the Barilla brand, or 12 regular lasagna noodles, boiled and drained)
At a glance
PER SERVING · TIME 90M
CAL 40%·PRO 100%
CARBS 71G36% OF CAL
10G FIBER43G OTHER19G TOTAL SUGAR
FAT 41G46% OF CAL
21G SAT20G 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
- 20m
- Cook
- 1h 10m
- Sodium
- 3022mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1721mg
- Calcium
- 1329mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 3022MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.