Plant-Based Roasted Vegetable Lasagna

CAPPELLO'S
14Ingredients
90Minutes
390Calories

Ingredients

US|METRIC
  • 1 eggplant (medium, sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 1 portobello mushroom (thinly sliced)
  • 1 zucchini (thinly sliced)
  • 1/2 red onion (thinly sliced)
  • salt
  • freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 3 1/2 cups marinara sauce (such as Rao’s)
  • 1 box lasagna sheets (Cappello’s)
  • 16 ounces ricotta (vegan)
  • 1/2 cup vegan Parmesan (shredded, style cheese)
  • fresh parsley (to garnish)
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    NutritionView More

    390Calories
    Sodium34% DV820mg
    Fat35% DV23g
    Protein25% DV13g
    Carbs11% DV34g
    Fiber36% DV9g
    Calories390Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol40mg13%
    Sodium820mg34%
    Potassium1010mg29%
    Protein13g25%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber9g36%
    Sugars18g36%
    Vitamin A45%
    Vitamin C130%
    Calcium20%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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