The Recipe Critic · by Alyssa Rivers
Vegetarian Lasagna
NUTRITION · PER SERVING100M COOK
CAL 15%·PRO 29%
CARBS 36G49% OF CAL
4G FIBER18G OTHER14G TOTAL SUGAR
FAT 12G37% OF CAL
6G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of tender pasta, melted cheese, and a rich tomato sauce studded with vegetables like zucchini, mushroom, spinach, and carrot. A hearty, satisfying meatless lasagna.
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Nutrition & ingredients
Ingredients
serves 12- 1 tablespoon olive oil
- 1 ½ cups diced zucchini (about 1 small zucchini)
- 4 ounces chopped mushrooms (about 1 cup)
- 1 ½ cups diced carrots (about 2 large carrots)
- 1 cup diced onion (about 1 small onion)
- 2 cups spinach
- 1 (28-ounce) can crushed tomatoes
- 2 (6.5-ounce) cans tomato sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons Italian seasoning
- ¼ cup granulated sugar
- 1 tablespoon chopped fresh basil
- salt (to taste)
- ground black pepper (to taste)
- 12 lasagna noodles
- 16 ounces ricotta cheese
- ½ cup grated parmesan
- 1 large egg
- 2 cups shredded mozzarella cheese
At a glance
PER SERVING · TIME 100M
CAL 15%·PRO 29%
CARBS 36G49% OF CAL
4G FIBER18G OTHER14G TOTAL SUGAR
FAT 12G37% OF CAL
6G SAT6G 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
- Sodium
- 991mg
- 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
- 638mg
- Calcium
- 305mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 991MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.