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Vegetarian baked pasta dish with carrots and cheese
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Carrot lasagna (180 g) has 259 calories. That works out to 144 calories per 100 g. It contains 29.5 g of carbs, 12.1 g of protein, 10.3 g of fat and 3.8 g of fiber. Its 554.4 µg of Vitamin A covers 62% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 180 g
259
KCAL / 180G
Carbs
29.5g
· 11% DV
Protein
12.1g
· 24% DV
Fat
10.3g
· 13% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 19% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 259 kcal | |
| Total fat | 10.3 g | 13% |
| Saturated fat | 4.77 g | 24% |
| Trans fat | 0.14 g | |
| Sodium | 558 mg | 24% |
| Total carbohydrate | 29.5 g | 11% |
| Fiber | 3.8 g | 14% |
| Protein | 12.1 g | 24% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 259 kcal |
| 1 piece (small) | 90 g | 130 kcal |
| 100 g | 100 g | 144 kcal |
| 1 cup (diced) | 150 g | 216 kcal |
| 1 serving (medium) | 180 g | 259 kcal |
| 1 cup (large) | 250 g | 360 kcal |
| 1 piece (large) | 270 g | 389 kcal |
| 1 piece (extra large) | 360 g | 518 kcal |
Calculated from 144 calories per 100 g.
Carrot lasagna is made by layering lasagna sheets with a carrot filling, sauce and cheese, then baking until tender. Sauté grated carrots first, then layer them with béchamel or tomato sauce so the filling is flavorful rather than watery.
Carrot lasagna usually contains pasta sheets, carrots, cheese and either tomato sauce or béchamel. Some versions add onion, garlic, herbs or other vegetables; recipes vary, so there is no single required filling.
Yes, carrot lasagna can be made without meat; carrots and cheese make a satisfying filling, especially with a well-seasoned tomato or béchamel sauce. If your recipe includes meat, simply replace that layer with sautéed vegetables or lentils.
Yes, it is usually best to cook the carrots briefly before assembling carrot lasagna. Sautéing grated or finely chopped carrots softens them and releases excess moisture, helping the finished layers hold together.
Carrot lasagna can turn watery when the carrots release moisture or the sauce is too thin. Sauté the carrots until excess liquid evaporates, and avoid adding more sauce than the pasta layers can absorb.
Mozzarella melts well between carrot lasagna layers, while Parmesan adds a sharper, salty finish. You can also use ricotta for a softer filling; combine cheeses according to whether you want stretchy, creamy or more savory layers.
Yes, oven-ready lasagna sheets can go straight into carrot lasagna when the recipe provides enough sauce to hydrate them as they bake. Regular dried sheets may need boiling first, so follow the instructions on the package.
Yes, assemble carrot lasagna ahead of time and refrigerate it covered until you are ready to bake. If it has been chilled, allow extra baking time as needed so the center becomes hot and the pasta is tender.
Yes, cooked carrot lasagna freezes well in portions. Cool it completely, wrap or seal it tightly, and thaw it in the refrigerator before reheating; heat the center thoroughly before serving.
Serve carrot lasagna with a crisp green salad or simply roasted vegetables. Their fresh, lighter flavors balance the rich cheese and sauce, and crusty bread is an option if you want a more filling meal.
Vitamins
Vitamin A
554.4µg · 62% DV
B12
0.58µg · 24% DV
B2
0.29mg · 22% DV
Biotin
5.58µg · 19% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
236mg · 34% DV
Calcium
254mg · 25% DV
Sodium
558mg · 24% DV
Potassium ⭐
353mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 259 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Carrot lasagna is a vegetarian take on Italian lasagna, made by layering pasta with carrots and cheese and baking it until the layers hold together. Recipes vary in how the carrots are prepared, but the familiar appeal is a tender, savoury pasta bake with a little sweetness from the vegetables.
Serve it hot as a main course, with a green salad or other simple vegetables alongside; it also works well for a shared family meal or as leftovers. Pasta and cheese make it filling, while the carrots contribute some fibre. For a lighter plate, pair a modest slice with plenty of salad rather than adding another rich side.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.77g
MONOUNSATURATED
2.79g
POLYUNSATURATED
1.15g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.