Vegetable Lasagna
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RecipeTin Eats · by Nagi★ 5.0 (167)

Vegetable Lasagna

NUTRITION · PER SERVING75M COOK
CAL 27%·PRO 56%
CARBS 58G42% OF CAL
8G FIBER0G ADDED0G INTRINSIC36G OTHER14G TOTAL SUGAR
FAT 24G40% OF CAL
11G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of roasted vegetables, spinach ricotta mixture, homemade tomato sauce, and melted mozzarella. A hearty vegetarian lasagna that reheats well and satisfies carnivores and vegetarians alike.

mainitalianpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 500 g / 1 lb pumpkin (, 2cm / 4/5" cubes)
  • 2 large zucchinis (, cut into 2cm / 4/5" chunks)
  • 2 onions (any type) (, cut into wedges)
  • 2 tbsp olive oil
  • 1 garlic clove (, minced)
  • Salt and pepper
  • 250 g / 8 oz frozen chopped spinach (, thawed)
  • 500 g / 1 lb ricotta ((Note 2))
  • 1/2 cup / 50 g grated parmesan ((or 3/4 cup shredded cheese))
  • 1 egg
  • 1/8 tsp grated nutmeg, optional (fresh or powder)
  • 1/2 tsp each Salt and pepper
  • 1 tbsp olive oil
  • 1 garlic clove
  • 1 small onion (, finely chopped (any, I use brown))
  • 700 g / 24 oz tomato passata ((Note 3))
  • 400 g / 14 oz crushed tomato
  • 1/2 cup / 125 ml water
  • 3/4 tsp each dried thyme and oregano ((or basil, parsley))
  • 1/2 tsp dried chilli flakes ((can omit / adjust to taste))
  • 330g / 11 oz jar roasted red pepper strips, drained ((Note 4))
  • 375 g / 13 oz fresh lasagne sheets ((Note 5))
  • 300 g / 3 cups shredded mozzarella ((or MORE!))
PREP
25M
SODIUM
1199MG
ESTIMATE
COMPLETE

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