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
1253
63% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

110% 72

Saturated

171% 34

Trans

- 0

Monounsaturated

- 27

Polyunsaturated

- 5

Carbs

29% 87

Carbs (net)

- 74

Fiber

54% 14

Sugars

- 25

Sugars, added

- 0

Protein

138% 69

Cholesterol

69% 207

Sodium

118% 2824

Calcium

150% 1496

Magnesium

49% 206

Potassium

46% 2166

Iron

44% 8

Zinc

74% 8

Phosphorus

167% 1168

Vitamin A

102% 914

Vitamin C

64% 58

Thiamin (B1)

88% 1

Riboflavin (B2)

91% 1

Niacin (B3)

66% 11

Vitamin B6

87% 1

Folate equivalent (total)

49% 196

Folate (food)

- 196

Folic acid

- 0

Vitamin B12

145% 3

Vitamin D

7% 1

Vitamin E

70% 10

Vitamin K

215% 258
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