use dry wheat pasta layered in with ricotta, reserved mushroom liquid cooks the noodles while the lasagna cooks
Fat free ricotta add basil, parsley,salt, and parmigiano reggiano
Add canned or fresh mushrooms, save 1/2 cup of mushroom liquid
Spray pan with oil
Layer the noodles
Add liquid and potato paste to the ricotta mixture
Create 6 to 8 layers of ricotta followed by noodles
Top with cheese and herbs
Bake 45 minutes
Microwave 15 minutes covered in plastic wrap the broil to reduce time
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 971 | ||
Calories from Fat: 70 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 245.3mg | 75 % | |
Sodium 93mg | 3 % | |
Potassium 658.1mg | 17 % | |
Total Carbohydrate 184.5g | 54 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 184.2g | ||
Protein 38.3g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 971
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