Fresh Vegetable Lasagna with Spinach and Zucchini

Fresh Vegetable Lasagna with Spinach and Zucchini
24 Ingredients
  • 20 lasagna noodles
  • 3 tablespoons olive oil
  • 2 shallots, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 2 medium zucchini, halved lengthwise and chopped
  • 8 cups packed fresh spinach
  • 3 cups fresh ricotta cheese
  • 2 cups finely grated Parmesan
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 6 cups shredded mozzarella
  • 3 1/2 cups Chunky Marinara Sauce, recipe follows
  • 1/4 cup olive oil
  • 2 medium carrots, cut to 1/2-inch dice
  • 1 stalk celery, cut to 1/2-inch dice
  • 1 large yellow onion, cut to 1/2-inch dice
  • 3 cloves garlic, smashed and chopped
  • 1 tablespoon chopped fresh oregano
  • Pinch chile flakes, optional
  • One 28-ounce can tomato sauce puree
  • One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved
  • 8 to 10 fresh basil leaves
  • Kosher salt and freshly ground black pepper
Nutrition
882
44% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

80% 52

Saturated

128% 26

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 3

Carbs

19% 57

Carbs (net)

- 49

Fiber

32% 8

Sugars

- 13

Sugars, added

- 0

Protein

100% 50

Cholesterol

51% 153

Sodium

68% 1634

Calcium

109% 1089

Magnesium

32% 133

Potassium

27% 1252

Iron

28% 5

Zinc

53% 6

Phosphorus

119% 836

Vitamin A

72% 647

Vitamin C

46% 41

Thiamin (B1)

64% 1

Riboflavin (B2)

63% 1

Niacin (B3)

21% 3

Vitamin B6

50% 1

Folate equivalent (total)

33% 132

Folate (food)

- 132

Folic acid

- 0

Vitamin B12

109% 3

Vitamin D

217% 33

Vitamin E

34% 5

Vitamin K

147% 177

Sugar alcohols

- 0

Water

- 433
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