Roasted Vegetable Lasagna
105 mins (prep 45)
21 ingredients
12 servings
Nothing warms up the kitchen on a weekend like lasagna. This vegetarian version is filled with delicious early fall vegetables like eggplant, zucchini, red bell peppers, and mushrooms.

Categories:  italian-pasta-dishes , vegetarian-lasagne , lasagna , vegetables , vegetable-lasagna , pasta , vegetarian-pasta , vegetarian-main-dishes , dinner , low-fat , low-cholesterol , low-fat-dinners , healthy-cooking , italian-lasagna-dishes , vegetarian , italian-cuisine , european-cuisine ,
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Serving Size (63.12 g)
Servings 12
Amount per Serving
Calories 35.35 Calories from Fat 23.76
% Daily Value *
Total Fat 2.64g 48.67%
Saturated Fat 0.38g 22.58%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 146.85mg 73.43%
Total Carbohydrate 2.68g 10.72%
Dietary Fiber 1.21 g 58.29%
Sugars 1.0 g %
Protein 1.07g 25.62%
Vitamin A 146.56IU% Vitamin C 10.29mg%
Calcium 9.53mg% Iron 0.32mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
italian, red bell peppers, whole garlic cloves, baby bella mushrooms, tomato basil pasta sauce, reduced-fat ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, large egg, chopped fresh parsley, fresh or dried thyme