dinnerItalianmedium

Vegetable Lasagna

Name: Vegetable Lasagna
Prep time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 250 g Lasagna sheets; 2 medium Zucchini; 1 medium Eggplant; 200 g Spinach; 250 g Ricotta; 200 g Mozzarella; 600 ml Marinara sauce; 50 g Parmesan

Layers of pasta, roasted vegetables, ricotta, and mozzarella in a rich tomato sauce.

From Nutrola's curated recipe library

1 hr6 servings

Nutrition Facts (per serving)

Values are per serving

410Cal

24 g

Protein

47 g

Carbs

15 g

Fat

Ingredients

Lasagna sheets
250 g
900 Cal
Zucchini
2 medium
66 Cal
Eggplant
1 medium
132 Cal
Spinach
200 g
46 Cal
Ricotta
250 g
430 Cal
Mozzarella
200 g
550 Cal
Marinara sauce
600 ml
120 Cal
Parmesan
50 g
216 Cal

Instructions

1
Slice and roast zucchini and eggplant at 200°C for 15 minutes.
2
Wilt spinach, squeeze dry.
3
Layer in baking dish: sauce, pasta, roasted veggies, ricotta, mozzarella. Repeat.
4
Top with remaining sauce, mozzarella, and parmesan.
5
Bake covered at 180°C for 30 min, then uncovered for 10 min until golden.

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