Vegetable Lasagna
40 mins (cooking 40)
13 ingredients
4-6 servings
This lasagna is a little different than most because we make it with Parmesan sauce instead of the traditional tomato sauce. The cheese sauce is a nice compliment to the vegetables without overpowering them. One of my favorite things about this recipe is that with all the juice from the vegetables, you don't even have to cook the noodles first.

Categories:  <-60-mins , pasta,-rice-and-grains , italian , lasagna , equipment , pasta , one-dish-meal , low-sodium , low-in... , time-to-make , european , main-dish , oven , casseroles , vegetarian ,
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Serving Size (246.36 g)
Servings 4
Amount per Serving
Calories 516.35 Calories from Fat 189.36
% Daily Value *
Total Fat 21.04g 129.5%
Saturated Fat 13.19g 263.88%
Trans Fat 0.24g %
Cholesterol 105.03mg 140.04%
Sodium 799.44mg 133.24%
Total Carbohydrate 35.86g 47.81%
Dietary Fiber 2.54 g 40.56%
Sugars 23.79 g %
Protein 47.06g 376.49%
Vitamin A 962.91IU% Vitamin C 3.16mg%
Calcium 1300.14mg% Iron 1.21mg%
*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:
grated parmesan cheese, salt and pepper, red bell peppers, large tomato, uncooked lasagna noodles