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Roasted Vegetable Lasagna

 
Roasted Vegetable Lasagna
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
 
One serving costs about $4.03 One serving costs about $4.03

$4.03 per serving

311 people like this recipe

311 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,healthy,lacto ovo vegetarian lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:87%

Spoonacular Score: 87%

 

You can never have too many main course recipes, so give Roasted Vegetable Lasagnan a try. This recipe serves 8 and costs $4.03 per serving. One serving contains 510 calories, 26g of protein, and 15g of fat. Head to the store and pick up garlic clove, oregano, zucchini, and a few other things to make it today. It is a pretty expensive recipe for fans of Mediterranean food. It is brought to you by Love & Lemons. 311 person have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an excellent spoonacular score of 82%. Users who liked this recipe also liked Roasted Vegetable Lasagna with Roasted Red Pepper Sauce, Roasted Vegetable Lasagna, and Roasted Vegetable Lasagna.

Lasagne can be paired with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Ruffino Riserva Ducale Oro Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.

Ruffino Riserva Ducale Oro Chianti Classico

Ruby red with garnet hues. The wine expresses a distinctive Tuscan bouquet of violet, cherry, and plum, with aromas of chocolate and spice. Intense aromas of violet, blackberry, cherry, and ripe plum with intriguing notes of cinnamon and clove. Classic elegance and structure in which the fruit, tannins, and spices form a tightly woven balance, with a lingering fi nish of chocolate and coffee.Pairs exquisitely with traditional Italian dishes such as a classic bisteca Fiorentina, pasta Bolognese, wild boar ragu, and eggplant Parmesan. It’s also wonderful with dishes such as grilled ribeye and roasted vegetables.

» Get this wine on Wine.com

Ingredients

Servings:
1
1  green white light leek
green white light leek
0.5
0.5  red onion
red onion
1
1  fennel bulb
fennel bulb
2
2  carrots
carrots
8 oz
8 oz trimmed cremini mushrooms
trimmed cremini mushrooms
1
1  zucchini
zucchini
12
12  whole cherry tomatoes
whole cherry tomatoes
some
some olive oil
olive oil
some
some black sea-salt
black sea-salt
23 oz
23 oz dry extra firm tofu
dry extra firm tofu
0.25 cups
0.25 cups nutritional yeast
nutritional yeast
1
1  lemon (juice)
lemon (juice)
2 Tbsps
2 Tbsps olive oil
olive oil
1
1  garlic clove
garlic clove
1 tsp
1 tsp oregano
oregano
0.25 tsps
0.25 tsps red pepper flakes
red pepper flakes
1 tsp
1 tsp sea salt
sea salt
some
some black pepper
black pepper
0.5 cups
0.5 cups fresh basil
fresh basil
12
12  lasagna noodles
lasagna noodles
24 oz
24 oz fire roasted garlic
fire roasted garlic
1 cup
1 cup kale
kale
2 cups
2 cups smoked mozzarella cheese
smoked mozzarella cheese
some
some basil
basil
1  green white light leek
1
green white light leek
0.5  red onion
0.5
red onion
1  fennel bulb
1
fennel bulb
2  carrots
2
carrots
8 oz trimmed cremini mushrooms
8 oz
trimmed cremini mushrooms
1  zucchini
1
zucchini
12  whole cherry tomatoes
12
whole cherry tomatoes
some olive oil
some
olive oil
some black sea-salt
some
black sea-salt
23 oz dry extra firm tofu
23 oz
dry extra firm tofu
0.25 cups nutritional yeast
0.25 cups
nutritional yeast
1  lemon (juice)
1
lemon (juice)
2 Tbsps olive oil
2 Tbsps
olive oil
1  garlic clove
1
garlic clove
1 tsp oregano
1 tsp
oregano
0.25 tsps red pepper flakes
0.25 tsps
red pepper flakes
1 tsp sea salt
1 tsp
sea salt
some black pepper
some
black pepper
0.5 cups fresh basil
0.5 cups
fresh basil
12  lasagna noodles
12
lasagna noodles
24 oz fire roasted garlic
24 oz
fire roasted garlic
1 cup kale
1 cup
kale
2 cups smoked mozzarella cheese
2 cups
smoked mozzarella cheese
some basil
some
basil

Equipment

baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
baking pan
baking pan
aluminum foil
aluminum foil
oven
oven
pot
pot
baking paper
baking paper
food processor
food processor
baking sheet
baking sheet
baking pan
baking pan
aluminum foil
aluminum foil
oven
oven
pot
pot


Instructions

Read the detailed instructions on Love & Lemons

Price Breakdown

Cost per Serving: $4.03
Ingredient
1 green white light leek
1/2 red onion
1 fennel bulb
2 carrots
8 ounces trimmed cremini mushrooms
1 zucchini
12 whole cherry tomatoes
some olive oil
23 ounces dry extra firm tofu
1/4 cup nutritional yeast
1 lemon (juice)
2 tablespoons olive oil
1 garlic clove
1 teaspoon oregano
1/4 teaspoon red pepper flakes
1 teaspoon sea salt
1/2 cup fresh basil
12 lasagna noodles
24 ounces fire roasted garlic
1 cup kale
2 cups smoked mozzarella cheese
some basil
Price
$0.33
$0.18
$0.78
$0.21
$1.26
$0.56
$1.82
$0.17
$4.42
$0.43
$0.20
$0.33
$0.07
$0.10
$0.03
$0.03
$0.47
$1.92
$15.12
$0.30
$3.44
$0.08
$32.26

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
509 Calories
26g Protein
14g Total Fat
72g Carbs
100% Health Score
Limit These
Calories
509
25%

Fat
14g
22%

  Saturated Fat
4g
31%

Carbohydrates
72g
24%

  Sugar
6g
7%

Cholesterol
22mg
7%

Sodium
598mg
26%

Get Enough Of These
Protein
26g
53%

Manganese
2mg
108%

Vitamin A
4095IU
82%

Vitamin K
82µg
78%

Selenium
51µg
74%

Vitamin C
54mg
67%

Vitamin B6
1mg
66%

Phosphorus
476mg
48%

Copper
0.89mg
45%

Calcium
389mg
39%

Potassium
1111mg
32%

Vitamin B2
0.43mg
25%

Iron
4mg
24%

Magnesium
97mg
24%

Vitamin B1
0.36mg
24%

Fiber
5g
24%

Zinc
3mg
23%

Vitamin B3
3mg
17%

Vitamin B5
1mg
14%

Folate
52µg
13%

Vitamin B12
0.67µg
11%

Vitamin E
1mg
9%

covered percent of daily need

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