Pinch of Yum · by Lindsay Ostrom★ 5.0
Whole Wheat Roasted Veggie Lasagna
NUTRITION · PER SERVING90M COOK
CAL 17%·PRO 26%
CARBS 46G56% OF CAL
6G FIBER31G OTHER9G TOTAL SUGAR
FAT 12G32% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Whole wheat lasagna noodles layered with roasted vegetables, ricotta, and mozzarella. It's a hearty vegetarian main that's cheesy and satisfying.
mainitalianpastacasserole🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 9- 6 cups fresh sturdy vegetables, chopped (red or yellow peppers, cauliflower, broccoli, carrots, etc.)
- 1 1/2 tablespoon olive oil
- 2 teaspoons salt (more to taste)
- 1 onion, minced
- 6 cloves garlic, minced
- 10 ounces whole wheat lasagna noodles
- 1 jar spaghetti or marinara sauce
- 1 2/3 cups ricotta cheese
- 1 egg, beaten
- 3/4 cup shredded mozzarella cheese
At a glance
PER SERVING · TIME 90M
CAL 17%·PRO 26%
CARBS 46G56% OF CAL
6G FIBER31G OTHER9G TOTAL SUGAR
FAT 12G32% OF CAL
5G SAT7G 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
- 1h
- Cook
- 30m
- Sodium
- 1364mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 259mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1364MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.