Spring Vegetable Lasagna Recipe
Recipe By EatingWell
No-boil noodles help get this crowd-pleasing vegetarian lasagna in the oven fast. Using a mandoline isn't essential, but will make quick work of producing thin, uniform slices of roots that cook super-evenly and look stunning. Serve with a mixed green salad with red-wine vinaigrette and crusty bread.
4.8
30 Rating -
Rate
Vegdiet
1hr 10minstotal
1hr 10m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Lasagna Recipe
- 0.13 tablespoon Unsalted butter, plus more for the pan
- 0.31 cup Low sodium vegetable or no chicken broth
- 0.19 cup Mascarpone cheese
- 0.13 teaspoon Chopped Fresh Thyme
- 0.06 teaspoon Chopped Fresh Oregano
- 0.16 teaspoon Kosher salt
- 1 cup Tightly packed fresh spinach leaves
- 1.13 ounce No boil lasagna noodles
- 0.38 cup Thinly sliced carrots, turnips and/or radishes
Nutrition
value
value
299
calories per serving
7 g Fat21 g Protein34 g Carbs5 g FiberOther
Current Totals
- Fat7g
- Protein21g
- Carbs34g
- Fiber5g
MacroNutrients
- Carbs34g
- Protein21g
- Fiber5g
Fats
- Fat7g
Vitamins & Minerals
- Calcium298mg
- Iron6mg
- Vitamin A3915mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9259mcg
- Vitamin B120mcg
- Vitamin C54mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium158mg
- Manganese2mg
- Phosphorus266mg
- Selenium24mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell