Spend with Pennies · by Holly Nilsson★ 4.9 (30)
Roasted Vegetable Lasagna
NUTRITION · PER SERVING105M COOK
CAL 15%·PRO 29%
CARBS 28G38% OF CAL
4G FIBER14G OTHER10G TOTAL SUGAR
FAT 16G49% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of roasted eggplant, zucchini, and bell peppers with ricotta, mozzarella, and marinara sauce. A hearty vegetarian pasta dish.
mainamericanpastacasserole🔥 oven🥧 baking dishvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 9 lasagna noodles
- ¼ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 3 cups marinara sauce (or pasta sauce)
- 28 ounces canned diced tomatoes (drained)
- 1 large eggplant (cut sliced ¼-inch thick)
- 3 bell peppers (seeded and quartered, any color)
- 2 medium zucchini (sliced ¼-inch slices)
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 2 cups ricotta cheese
- 5 ounces frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded mozzarella cheese
- 1 large egg (beaten)
At a glance
PER SERVING · TIME 105M
CAL 15%·PRO 29%
CARBS 28G38% OF CAL
4G FIBER14G OTHER10G TOTAL SUGAR
FAT 16G49% 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
- 30m
- Cook
- 1h 15m
- Sodium
- 904mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 346mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 904MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.