Vegetable lasagna Recipe

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Vegetable  lasagna
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Ingredients:

Directions:

  1. Mix ricotta, parsley, parmesan cheese and egg in large bowl and put aside.
  2. Mix Cheddar and mozzarella and put aside.
  3. Heat olive oil in large pot.
  4. Add crushed garlic and cook for 1 minute.
  5. Add zucchini and mushrooms and saute until vegetables are soft.
  6. Add seasonings.
  7. Add 1/2 of the sauce and simmer for 10 minutes.
  8. Meanwhile, cook rigatoni according to directions on box. Drain and rinse.
  9. Add cooked rigatoni to pot with vegetables.
  10. Mix in most of the cheddar and mozzarella, saving some for top.
  11. Mix in ricotta and then the rest of the sauce.
  12. Put in large oblong pan that has been sprayed with cooking spray.
  13. Sprinkle saved cheddar/mozzarella on top.
  14. Bake in pre-heated 350 degree oven for about 1 hour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 315.45 Kcal (1321 kJ)
Calories from fat 116.65 Kcal
% Daily Value*
Total Fat 12.96g 20%
Cholesterol 55.44mg 18%
Sodium 562.77mg 23%
Potassium 474.2mg 10%
Total Carbs 34.33g 11%
Sugars 4.62g 18%
Dietary Fiber 4.17g 17%
Protein 23.42g 47%
Vitamin C 21mg 35%
Iron 11.5mg 64%
Calcium 387.7mg 39%
Amount Per 100 g
Calories 110.32 Kcal (462 kJ)
Calories from fat 40.8 Kcal
% Daily Value*
Total Fat 4.53g 20%
Cholesterol 19.39mg 18%
Sodium 196.82mg 23%
Potassium 165.85mg 10%
Total Carbs 12.01g 11%
Sugars 1.62g 18%
Dietary Fiber 1.46g 17%
Protein 8.19g 47%
Vitamin C 7.3mg 35%
Iron 4mg 64%
Calcium 135.6mg 39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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