Vegetable Lasagna Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lasagna noodles layered with herbed ricotta, vegetables, and marinara sauce, then topped with melted mozzarella and baked until bubbling. Vegetable-packed and deeply satisfying. An Italian classic as delicious as any restaurant version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 16 ounces lasagna noodles (cooked al dente)
- 3 cups Mozzarella Cheese (divided)
- ½ onion (finely diced (about 1 cup onion))
- 1 Tablespoon minced garlic
- 1 red bell pepper (diced)
- 1 zucchini (diced)
- 1 yellow squash (diced)
- 2 cups baby spinach (chopped)
- 26 ounces marinara sauce
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon pepper
- 30 ounces Ricotta Cheese
- 3 large eggs
- ¼ cup Grated Parmesan Cheese
- 1 Tablespon fresh parsley
- ¼ cup chopped fresh basil
- 1 cup mozzarella cheese
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- 2 cups mozzarella cheese (shredded)
- ¼ cup parmesan cheese
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 597mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 576mg
- Calcium
- 399mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 597MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.