Food Faith Fitness · by Lori Mauer★ 4.8 (4)
Vegetable Lasagna Recipe
NUTRITION · PER SERVING80M COOK
CAL 14%·PRO 25%
CARBS 32G44% OF CAL
3G FIBER23G OTHER6G TOTAL SUGAR
FAT 14G45% OF CAL
6G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layered pasta with sautéed bell peppers, zucchini, spinach, creamy ricotta, and melted mozzarella in marinara sauce. A satisfying meatless main that's hearty and comforting.
mainitalianpastacasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 1 red bell pepper (chopped)
- 1 zucchini (chopped)
- 1 yellow onion (chopped)
- 3 cups fresh spinach
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 9 no-boil lasagna noodles
- Salt and pepper, to taste
At a glance
PER SERVING · TIME 80M
CAL 14%·PRO 25%
CARBS 32G44% OF CAL
3G FIBER23G OTHER6G TOTAL SUGAR
FAT 14G45% OF CAL
6G 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
- 50m
- Sodium
- 615mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 521mg
- Calcium
- 304mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 615MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.