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 -
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1hr 10minstotal
1hr 10m.total
Spring Vegetable Lasagna
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ingredients serve

Ingredients 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
299
calories per serving
7 g Fat21 g Protein34 g Carbs5 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    21g
  • Carbs
    34g
  • Fiber
    5g

MacroNutrients

  • Carbs
    34g
  • Protein
    21g
  • Fiber
    5g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    298mg
  • Iron
    6mg
  • Vitamin A
    3915mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    259mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    54mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    158mg
  • Manganese
    2mg
  • Phosphorus
    266mg
  • Selenium
    24mcg
  • Zinc
    2mg
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
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Recipe By EatingWell