Colorful Vegetable Lasagna

Health score
39%
Colorful Vegetable Lasagna
45 min.
8
333kcal

Suggestions

This colorful vegetable lasagna is a feast for the eyes and the taste buds! It's packed with an array of veggies, including zucchini, bell peppers, mushrooms, and tomatoes, adding a burst of flavors and textures to every bite. This dish is not only delicious but also nutritious, offering a good source of protein, vitamins, and minerals. The combination of cheeses creates a creamy and indulgent texture that pairs perfectly with the crisp-tender vegetables. The mozzarella and Parmesan create a golden, bubbly topping that's simply irresistible. This lasagna is perfect for a cozy night in or a potluck with friends and family. It's a dish that everyone will enjoy, and you'll love how easy it is to prepare. You can even make it ahead of time and pop it in the oven when you're ready to serve. Pair it with a crisp green salad and some garlic bread for the ultimate comfort food experience.

Ingredients

  • 16 ounce crimini mushrooms 
  • large eggs 
  • 1.5 cups whole-milk ricotta cheese fat-free
  •  garlic clove minced
  • ounces lasagne pasta sheets 
  • cups tomatoes divided
  • cup onion chopped
  • ounces parmesan fresh divided grated
  • ounces part-skim mozzarella cheese shredded divided
  • cup bell pepper red chopped ( 1 medium)
  • cup bell pepper yellow chopped ( 1 medium)
  • cups zucchini halved lengthwise thinly sliced

Equipment

  • frying pan
  • oven
  • baking pan
  • dutch oven

Directions

  1. Preheat oven to 35
  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
  3. Add bell peppers, onion, zucchini, and mushrooms; saut 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates.
  4. Add garlic; saut 30 seconds.
  5. Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
  6. Spread 1 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup Basic Marinara.
  7. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350 for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts.
  8. Let stand 10 minutes.

Nutrition Facts

Calories333kcal
Protein26.57%
Fat21.99%
Carbs51.44%

Properties

Glycemic Index
27.25
Glycemic Load
12.19
Inflammation Score
-9
Nutrition Score
27.247826275618%

Flavonoids

Luteolin
0.31mg
Isorhamnetin
1mg
Kaempferol
0.14mg
Myricetin
0.07mg
Quercetin
4.83mg

Nutrients percent of daily need

Calories:332.75kcal
16.64%
Fat:8.25g
12.69%
Saturated Fat:4.47g
27.92%
Carbohydrates:43.44g
14.48%
Net Carbohydrates:38.2g
13.89%
Sugar:12.64g
14.04%
Cholesterol:53.59mg
17.86%
Sodium:1085.55mg
47.2%
Alcohol:0g
100%
Protein:22.44g
44.88%
Vitamin C:84.44mg
102.35%
Selenium:41.66µg
59.52%
Calcium:442.89mg
44.29%
Phosphorus:402.07mg
40.21%
Vitamin B2:0.63mg
37.2%
Manganese:0.73mg
36.74%
Vitamin A:1664.39IU
33.29%
Potassium:1125.74mg
32.16%
Copper:0.63mg
31.54%
Vitamin B6:0.54mg
26.97%
Vitamin B3:4.94mg
24.68%
Fiber:5.24g
20.97%
Vitamin B5:1.88mg
18.76%
Folate:74.89µg
18.72%
Zinc:2.79mg
18.61%
Magnesium:74.19mg
18.55%
Vitamin E:2.75mg
18.37%
Iron:2.81mg
15.6%
Vitamin B1:0.19mg
12.54%
Vitamin K:9.25µg
8.81%
Vitamin B12:0.43µg
7.16%
Vitamin D:0.3µg
2.01%
Source:My Recipes
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