Vegetable Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty whole wheat lasagna loaded with roasted eggplant, mushrooms, peppers, kale, and marinara sauce with melted cheese. Fully customizable and satisfying for vegetarian diners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- One box of whole wheat lasagna noodles (if gluten free, use gluten free lasagna noodles)
- 3 tablespoons olive oil
- 1/2 medium onion (chopped and diced)
- 2 garlic cloves (minced)
- 3 Chinese eggplants (slices)
- 1 cup sliced mushrooms
- 1/2 cup sliced bell peppers
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 cups kale (de-stemmed and washed)
- 24 ounces marinara sauce
- 1 cup mozzarella cheese
- 1 cup pepper jack cheese or cheese of your choice + 1 cup of mozzarella cheese (mix the two cheeses together)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 489mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 263mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 489MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.