Vegetable lasagna with ricotta 380 kcal per serving.
380 kcal and 20 g of protein per serving.
380kcalper serving
- Protein
- 20 g
- Carbs
- 44 g
- Fat
- 14 g
Fiber: 7 g
- Servings
- 1 serving
- Prep
- 60 min
- Total time
- 60 min
- Difficulty
- Medium
Ingredients
- 2¼ whole wheat lasagna sheets
- ½ zucchini and 1 eggplant, sliced Zucchini and eggplant, sliced
- 100 g homemade tomato sauce
- 62 g ricotta
- 25 g light mozzarella, grated
- basil
Step by step
- 1
Grill the vegetable slices.
- 2
Layer: sauce, pasta, vegetables, ricotta.
- 3
Repeat and finish with sauce and mozzarella.
- 4
Bake at 180 °C for 35 minutes.
Tips
- comfort food
- budget-friendly
- family-friendly
- fiber-rich
- oven
- low-protein
Made it? Log it as a serving.
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