VEGETABLE LASAGNA

Broccoli is a nutrient-dense vegetable high in vitamins C and K and fiber. It is minimally processed, retaining its health benefits. Its inclusion in the vegetable blend enhances the nutritional profile of the dish.

Kale is a highly nutritious leafy green rich in vitamins A, C, and K, and antioxidants. It is minimally processed, retaining its health benefits. Its inclusion boosts the nutritional value of the vegetable blend.

Spinach is a leafy green rich in iron, calcium, and vitamins A and C. It is minimally processed, retaining its health benefits. Its inclusion boosts the nutritional value of the vegetable blend.

Olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It is minimally processed, often cold-pressed, preserving its beneficial compounds. It supports heart health and adds flavor to the dish.

Tomatoes are a rich source of vitamins A and C and antioxidants like lycopene. They are minimally processed and retain most of their nutritional value. The inclusion of salt is standard for preservation and flavor enhancement.

Cauliflower is a low-calorie vegetable rich in vitamins C and K and fiber. It is minimally processed, preserving its nutritional benefits. It adds bulk and nutrients to the vegetable blend.

Carrots are a good source of beta-carotene, fiber, and antioxidants. They are minimally processed, maintaining their health benefits. They contribute to the vegetable blend's nutritional diversity.

Mushrooms are low in calories and provide B vitamins and minerals like selenium. They are minimally processed, preserving their nutritional benefits. They add umami flavor and nutrients to the dish.

Zucchini is a low-calorie vegetable rich in vitamins A and C and fiber. It is minimally processed, retaining its nutritional benefits. It adds moisture and nutrients to the vegetable blend.

Squash is a nutrient-rich vegetable high in vitamins A and C and fiber. It is minimally processed, preserving its health benefits. It enhances the nutritional profile of the vegetable blend.

Ricotta cheese is a good source of protein and calcium. It is made from milk, vinegar, and salt, which are minimally processed. It adds creaminess and nutritional value to the dish.

Mozzarella cheese is a source of protein and calcium. It is made from pasteurized milk, cheese culture, salt, and enzymes, which are minimally processed. It adds flavor and nutritional value to the dish.

Romano cheese is a hard cheese rich in protein and calcium. It is made from pasteurized sheep's milk, rennet, and salt, which are minimally processed. It adds a sharp flavor and nutritional value to the dish.

Onions are a low-calorie vegetable rich in antioxidants and vitamins. They are minimally processed, retaining their health benefits. They add flavor and nutrients to the dish.

Garlic is known for its antioxidant and anti-inflammatory properties. It is minimally processed, preserving its health benefits. It adds flavor and potential health benefits to the dish.

Whole-food seasonings, antioxidant-bearing.

Durum semolina is a refined wheat product used in pasta. It provides carbohydrates and some protein but lacks fiber. It is a staple ingredient in pasta dishes, providing structure and texture.

Salt is used for seasoning and preservation. It is a refined product with no additional nutrients. Its inclusion is standard in culinary applications for flavor enhancement.

Soy oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is heavily processed and refined, which may reduce its nutritional value. Its inclusion is concerning due to potential health impacts.