Spring Vegetable Lasagna
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.
Source: EatingWell Magazine, May/June 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 piece (3x4-inch)
Per Serving:
571 calories; protein 16.6g; carbohydrates 29.8g; dietary fiber 3.6g; sugars 3.6g; fat 44g; saturated fat 23.4g; cholesterol 127.7mg; vitamin a iu 12217.1IU; vitamin c 12.9mg; folate 77.5mcg; calcium 177.7mg; iron 2.3mg; magnesium 33.7mg; potassium 345.6mg; sodium 637mg.
Exchanges:
1 1/2 starch, 1 vegetable, 1 lean protein, 8 fat