Know what’s on your plate
Vegetable lasagna
Calories & nutrition facts
frozen, baked
Nutrition facts
Per 100 g% DV- Calories 139 kcal —
- Protein 6.9 g 14%
- Carbohydrate 12 g 4%
- Fat 6 g 8%
- Saturated fat 2.9 g 14%
- Fibre 1.9 g 7%
- Sugars 2.5 g —
- Sodium 445 mg 19%
- Cholesterol 14 mg 5%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 68 µg 8%
- Vitamin C 1.1 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0.46 mg 3%
- Vitamin K 17.8 µg 15%
- Thiamin (B1) 0.12 mg 10%
- Riboflavin (B2) 0.19 mg 14%
- Niacin (B3) 0.81 mg 5%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.1 mg 6%
- Folate (B9) 14 µg 4%
- Vitamin B12 0.59 µg 25%
- Choline 12.3 mg 2%
Minerals
- Calcium 150 mg 12%
- Iron 0.55 mg 3%
- Magnesium 21 mg 5%
- Phosphorus 140 mg 11%
- Potassium 170 mg 4%
- Zinc 0.87 mg 8%
- Copper 0.07 mg 8%
- Manganese 0.19 mg 8%
- Selenium 14.1 µg 26%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 139 | 6.9 g | 12 g | 6 g |
| 1 × serving | 227 g | 316 | 16 g | 28 g | 14 g |
| 1 × cup | 226 g | 314 | 16 g | 28 g | 14 g |
| 1 × oz | 28.4 g | 39 | 1.9 g | 3.5 g | 1.7 g |
| 2 × serving | 454 g | 631 | 31 g | 56 g | 27 g |
| ½ × serving | 113.5 g | 158 | 7.8 g | 14 g | 6.9 g |
| 3 × serving | 681 g | 947 | 47 g | 84 g | 41 g |
| 4 × serving | 908 g | 1262 | 62 g | 112 g | 55 g |
Similar foods
- Whole-wheat vegetable lasagnafrozen entree, pasta, tomato-based sauce, heated111 kcal / 100 g
- Vegetables lasagna or cannelloniprepacked120 kcal / 100 g
- Vegetable lasagna baby foodin jars, from 12 months81 kcal / 100 g
- Cheese lasagnafrozen, prepared130 kcal / 100 g
- Vegetable lasagne113 kcal / 100 g
- Meat lasagna139 kcal / 100 g
- Meat sauce lasagnafrozen, prepared135 kcal / 100 g
- Vegetarian lasagnahomemade139 kcal / 100 g
- Low-fat meat lasagnawith sauce, frozen entree101 kcal / 100 g
- Lasagnaheated, frozen product140 kcal / 100 g
Questions about Vegetable lasagna
How long does vegetable lasagna take to bake?
Bake a chilled, assembled lasagna at 180 °C for about 35–45 minutes, until bubbling at the edges and hot in the centre. Rest it for 10 minutes before cutting so the layers hold together.
Can you make vegetable lasagna ahead of time?
Yes. Assemble it, cover and refrigerate for up to a day, then bake; allow extra time if it goes into the oven cold. You can also bake it ahead and reheat covered at 180 °C until piping hot throughout.
How do you stop vegetable lasagna from becoming watery?
Cook watery vegetables such as courgette, aubergine and mushrooms before layering, and drain spinach well after wilting. Let tomato sauce simmer until thick rather than using it runny.
What vegetables work best in vegetable lasagna?
Aubergine, courgette, mushrooms, spinach and roasted peppers all layer well with tomato sauce and béchamel. Chop them into small, even pieces and cook them first so they soften without releasing excess liquid into the pasta.
What should you serve with vegetable lasagna?
A crisp green salad with a sharp vinaigrette balances its rich cheese and béchamel; garlic bread is a familiar heartier side. If the lasagna is packed with vegetables, a simple salad is usually enough.
Can you freeze vegetable lasagna?
Yes. Freeze it baked or unbaked in a well-wrapped, freezer-safe dish. Thaw it in the fridge before baking or reheating, and heat until piping hot in the centre.
Is vegetable lasagna lower in energy than meat lasagna?
Not necessarily: this vegetable lasagna has 139 kcal per 100 g, compared with 124 kcal in meat lasagna and 101 kcal in low-fat meat lasagna. Recipes differ, especially in their cheese, sauce and oil.
Does vegetable lasagna contain much protein?
A 227 g portion provides 16 g of protein, mainly from cheese, milk-based sauce and pasta. For comparison, the same portion of vegetarian lasagna provides about 16.6 g.
Source: USDA FoodData Central 172106 · per 100 g · carbohydrate per EU label, fibre excluded
