Roasted Vegetable Lasagna with Pesto
Roasted Vegetable Lasagna with Pesto is a hearty Italian-inspired layered pasta dish that swaps traditional meat sauce for a vibrant combination of roasted seasonal vegetables and fragrant basil pesto. It typically features layers of lasagna noodles, roasted zucchini, eggplant, bell peppers, and spinach, bound together with creamy béchamel or ricotta and topped with melted cheese. This dish hails from Italy, where it represents a delicious, vegetable-forward variation of the classic lasagna.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates from the pasta, with a good amount of healthy fats from the olive oil in the pesto and cheese, and a moderate protein content from the dairy. It provides a solid source of fiber, vitamins A and C, and antioxidants from the roasted vegetables, with a typical serving containing roughly 400-600 calories depending on portion size and cheese amounts.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 14 g |
| Carbs | 32 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 580 mg |
| Calcium | 280 mg |
| Iron | 2.5 mg |
| Potassium | 420 mg |
| Vitamin A | 180 mcg RAE |
| Vitamin C | 15 mg |
| Vitamin K | 25 mcg |
| Folate | 60 mcg DFE |
| Magnesium | 45 mg |
Per 1 piece (250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish showcases the Italian philosophy of cucina povera (poor kitchen) by transforming humble garden vegetables into a rich, satisfying meal. Nutritionally, the combination of roasted vegetables with pesto creates a synergistic effect where the healthy fats in the olive oil help the body absorb fat-soluble vitamins like A and K from the vegetables.
