Vegetable Lasagna
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Well Plated · by Erin Clarke★ 4.9 (26)

Vegetable Lasagna

NUTRITION · PER SERVING95M COOK
CAL 24%·PRO 49%
CARBS 45G37% OF CAL
7G FIBER26G OTHER12G TOTAL SUGAR
FAT 23G43% OF CAL
10G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of pasta, ricotta, vegetables, and tomato sauce with spinach, zucchini, and sweet potato. A hearty vegetarian lasagna with robust Italian flavors.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 small sweet potato (peeled and 1/4-to 1/2-inch diced (about 1 1/2 cups))
  • 2 red bell peppers (chopped)
  • 1 small red onion (diced)
  • 1 medium zucchini (chopped)
  • 1 teaspoon dried basil
  • 3/4 teaspoon kosher salt (divided)
  • 2 (24-ounce jars) good quality tomato pasta sauce (I use Roasted Garlic)
  • 2 teaspoons balsamic vinegar
  • 1 (10-ounce) package frozen spinach (drained and squeezed dry)
  • 1 (15-ounce) container part-skim ricotta cheese
  • 2 cups freshly grated melty Italian cheese (such as mozzarella, Fontina, or Provolone (I did a blend of all three. DELISH!))
  • 1/2 cup freshly finely grated Parmesan cheese (divided)
  • 1 large egg
  • 9 oven-ready (no boil) whole wheat lasagna noodles ((I like Delallo), about 5.5 ounces)
  • Fresh basil (for serving)
PREP
20M
SODIUM
1200MG
ESTIMATE
COMPLETE

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