Vegetable Lasagna
Vegetable Lasagna is ready in 55 minutes (25 hands-on) and has 897 kcal and 44 g of protein per serving. One serving costs about $3.60. Prices from Walmart, 2026.
- Total time
- 55 min
- Hands-on
- 25 min
- Calories
- 897 kcal
- Cost per serving
- $3.60
Ingredients (Serves: 2)
- Lasagna sheets180 g
- Zucchini200 g
- Eggplant200 g
- Crushed tomatoes (can)400 g
- Onion80 g
- Garlic10 g
- Olive oil16 g
- Ricotta160 g
- Mozzarella120 g
- Parmesan30 g
- Frozen spinach100 g
- Fresh basil (optional)6 g
Method
Preheat the oven to 200°C. Dice the zucchini and eggplant.
Warm the olive oil in a pan and soften the chopped onion and garlic for 3 minutes, then add the zucchini and eggplant and cook for 8 minutes.
Stir in the crushed tomatoes and simmer for 10 minutes, then mix in the thawed spinach.
In a separate bowl, mix the ricotta with half the parmesan.
Layer the lasagna sheets, vegetable sauce and ricotta mix in an ovenproof dish, finishing with mozzarella and the rest of the parmesan on top.
Bake for 30 minutes until the top is golden and the sheets are tender, then scatter with basil.
Nutrition per serving
| Calories | 897 kcal |
|---|---|
| Protein | 44 g |
| Carbohydrates | 98 g |
| Sugars | 23 g |
| Fat | 39 g |
| Fiber | 12 g |
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