Jo Cooks · by Joanna Cismaru★ 5.0 (3)
Vegetable Lasagna
NUTRITION · PER SERVING150M COOK
CAL 28%·PRO 58%
CARBS 48G35% OF CAL
6G FIBER31G OTHER11G TOTAL SUGAR
FAT 30G49% OF CAL
13G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of zucchini, squash, and bell pepper with creamy ricotta and a rich béchamel sauce baked until bubbly. A veggie-packed, cheesy comfort food that rivals meat lasagna.
mainitaliancasserole🥧 baking dish🥄 saucepan🍳 skillet🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 2 talbespoons olive oil
- 3 cloves garlic (minced)
- 2 medium zucchini (thinly sliced)
- 2 medium yellow squash (thinly sliced)
- 1 medium red bell pepper (diced)
- 16 ounces frozen spinach (thawed and squeezed dry)
- 12 sheets oven ready lasagna noodles
- 2 cups ricotta cheese
- 1 large egg
- salt and pepper (to taste)
- 2½ cups marinara sauce
- 2 cups mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups milk
- 1 pinch nutmeg
At a glance
PER SERVING · TIME 150M
CAL 28%·PRO 58%
CARBS 48G35% OF CAL
6G FIBER31G OTHER11G TOTAL SUGAR
FAT 30G49% OF CAL
13G SAT18G 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
- 2h
- Sodium
- 1080mg
- 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
- 901mg
- Calcium
- 701mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1080MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.