19 Ingredients
  • 2 tablespoons olive oil
  • 1 large green bell pepper, seeded and diced
  • 1 large red bell pepper, seeded and diced
  • 2 medium yellow squash, diced (about 2 cups)
  • 2 medium zucchini, diced (about 2 cups)
  • 1 medium eggplant, diced (about 2 cups)
  • 1 small onion, diced (about 1 cup)
  • 2 cups sliced mushrooms
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • Salt and pepper
  • 2 cups shredded part-skim mozzarella
  • 1 15-oz. container fat-free ricotta
  • 1/2 cup grated Parmesan
  • 1 10-oz. box frozen chopped spinach, defrosted and squeezed dry
  • 1 large egg, beaten
  • 2 24-oz. jars marinara sauce
  • 12 no-cook lasagna noodles
Nutrition
475
24% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

34% 22

Saturated

52% 10

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

15% 46

Carbs (net)

- 38

Fiber

31% 8

Sugars

- 14

Sugars, added

- 0

Protein

49% 24

Cholesterol

27% 81

Sodium

48% 1146

Calcium

47% 469

Magnesium

28% 116

Potassium

27% 1288

Iron

23% 4

Zinc

27% 3

Phosphorus

61% 427

Vitamin A

45% 407

Vitamin C

74% 67

Thiamin (B1)

18% 0

Riboflavin (B2)

43% 1

Niacin (B3)

56% 9

Vitamin B6

56% 1

Folate equivalent (total)

35% 142

Folate (food)

- 142

Folic acid

- 0

Vitamin B12

40% 1

Vitamin D

117% 17

Vitamin E

41% 6

Vitamin K

177% 212

Sugar alcohols

- 0

Water

- 377
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