Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (2)
Vegetable Lasagna Recipe
NUTRITION · PER SERVING100M COOK
CAL 28%·PRO 48%
CARBS 45G32% OF CAL
3G FIBER0G ADDED0G INTRINSIC28G OTHER14G TOTAL SUGAR
FAT 33G53% OF CAL
18G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of pasta, vegetables, and creamy béchamel sauce with melted cheese. A hearty vegetarian lasagna that can be prepared ahead and freezes well.
mainitalianpasta🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ~12 lasagna
- 2 zucchini (medium size)
- 1 eggplant
- ½ onion
- 4 tomatoes (medium size)
- 1 bell pepper (red)
- 230 g mozzarella (8 oz, fresh )
- 200 g Parmigiano Reggiano (2 ¼ cups, grated )
- 3 tablespoons olive oil (extra virgin )
- salt (to taste)
- pepper (to taste)
- 1 liter milk (~4 cups, fresh and whole )
- 100 g unsalted butter (~1 stick)
- 100 g flour (⅔ cup)
- ½ teaspoon salt
- nutmeg (to taste, freshly grated )
At a glance
PER SERVING · TIME 100M
CAL 28%·PRO 48%
CARBS 45G32% OF CAL
3G FIBER0G ADDED0G INTRINSIC28G OTHER14G TOTAL SUGAR
FAT 33G53% OF CAL
18G SAT15G 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
- 1h 10m
- Sodium
- 1213mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 523mg
- Calcium
- 615mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.