Roasted Vegetable Lasagna
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Two Peas & Their Pod · by Maria Lichty★ 4.5 (18)

Roasted Vegetable Lasagna

NUTRITION · PER SERVING120M COOK
CAL 24%·PRO 48%
CARBS 52G44% OF CAL
6G FIBER33G OTHER13G TOTAL SUGAR
FAT 22G42% OF CAL
10G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of pasta, marinara sauce, roasted vegetables, and three cheeses. A vegetarian lasagna that satisfies with hearty vegetables and rich, melted cheese.

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Nutrition & ingredients

Ingredients

serves 8
  • Olive oil spray
  • 1 red bell pepper, (seeded and cut into ½-inch pieces)
  • 1 yellow bell pepper, (seeded and cut into ½-inch pieces)
  • 1 large zucchini, (cut into ¼-inch thick rounds)
  • 4 ounces sliced mushrooms
  • 1 medium fennel bulb, (stalks and fronds removed, cut into ½-inch pieces)
  • 1 medium red onion, (sliced into ½-inch pieces)
  • 6 garlic cloves, (smashed lightly)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 15 ounces ricotta cheese
  • ½ cup finely grated Pecorino Romano or Parmesan cheese
  • ¼ cup chopped fresh basil, (plus more for garnish)
  • 5 cups marinara sauce
  • 9 ounces no-boil lasagna noodles
  • 3 cups shredded mozzarella cheese
PREP
15M
SODIUM
1298MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.