Garden Vegetable Lasagna

Vegetarian
Health score
14%
Garden Vegetable Lasagna
100 min.
8
352kcal

Suggestions


Indulge in the vibrant flavors of our Garden Vegetable Lasagna, a delightful vegetarian dish that brings the essence of fresh produce right to your table. Perfect for lunch, dinner, or any gathering, this lasagna is not only a feast for the eyes but also a wholesome meal that everyone will love. With layers of tender lasagna noodles, creamy ricotta, and a medley of colorful vegetables, this dish is a celebration of garden-fresh ingredients.

Imagine the aroma of sautéed garlic mingling with crisp-tender broccoli, mushrooms, and bell peppers, all enveloped in a rich, chunky vegetable tomato sauce. Each bite is a harmonious blend of textures and flavors, complemented by a generous sprinkle of a six-cheese Italian blend that melts beautifully in the oven. Whether you're a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, making it an ideal choice for family dinners or potlucks.

Not only is this lasagna delicious, but it also offers a balanced nutritional profile, with a satisfying mix of protein, healthy fats, and carbohydrates. With just 100 minutes of preparation and cooking time, you can create a hearty meal that serves eight, ensuring there's plenty to go around. So gather your ingredients, preheat your oven, and get ready to impress your family and friends with this scrumptious Garden Vegetable Lasagna!

Ingredients

  •  lasagne pasta sheets uncooked
  • tablespoon vegetable oil 
  •  garlic clove minced
  • cups broccoli frozen
  • oz mushrooms fresh sliced
  • cup and orange peppers red yellow coarsely chopped
  •  eggs 
  • 15 oz ricotta cheese 
  • teaspoon seasoning dried italian
  • 26 oz tomato sauce 
  • cups pizza cheese shredded italian

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • baking pan
  • aluminum foil
  • glass baking pan

Directions

  1. Cook lasagna noodles as directed on package.
  2. Drain; place in cold water to cool.
  3. Meanwhile, heat oven to 350°F.
  4. Heat oil in large skillet over medium-high heat until hot.
  5. Add garlic, broccoli, mushrooms and bell pepper; cook 3 to 4 minutes or until vegetables are crisp-tender, stirring frequently.
  6. Remove from heat. If necessary, cut broccoli into smaller pieces.
  7. Beat egg in small bowl with wire whisk.
  8. Add ricotta cheese and Italian seasoning; mix well.
  9. Drain cooled lasagna noodles.
  10. Spread 1/2 cup of the pasta sauce in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, half of cooked vegetables, half of remaining pasta sauce (about 2 1/4 cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
  11. Bake at 350°F. for 45 to 50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil.
  12. Let stand 15 minutes before serving.

Nutrition Facts

Calories352kcal
Protein22.03%
Fat42.22%
Carbs35.75%

Properties

Glycemic Index
30.63
Glycemic Load
11.22
Inflammation Score
-8
Nutrition Score
18.558260953945%

Flavonoids

Luteolin
0.38mg
Kaempferol
2.59mg
Myricetin
0.03mg
Quercetin
1.13mg

Nutrients percent of daily need

Calories:351.66kcal
17.58%
Fat:17.06g
26.25%
Saturated Fat:6.14g
38.35%
Carbohydrates:32.51g
10.84%
Net Carbohydrates:28.73g
10.45%
Sugar:5.83g
6.48%
Cholesterol:53.17mg
17.72%
Sodium:556.53mg
24.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:20.03g
40.07%
Vitamin C:60.15mg
72.9%
Selenium:29.87µg
42.67%
Vitamin K:42.47µg
40.45%
Vitamin A:1458.21IU
29.16%
Manganese:0.48mg
23.78%
Phosphorus:212.43mg
21.24%
Calcium:209.8mg
20.98%
Vitamin B2:0.32mg
18.74%
Potassium:592.8mg
16.94%
Fiber:3.78g
15.13%
Vitamin B6:0.3mg
14.81%
Vitamin E:2.21mg
14.75%
Folate:54.67µg
13.67%
Copper:0.27mg
13.46%
Vitamin B3:2.37mg
11.84%
Magnesium:46.38mg
11.59%
Iron:2.04mg
11.32%
Vitamin B5:1.07mg
10.68%
Zinc:1.55mg
10.34%
Vitamin B1:0.1mg
6.84%
Vitamin B12:0.24µg
3.92%
Vitamin D:0.24µg
1.63%