This recipe is from The Dallas Morning News.
Cook lasagna noodles according to package directions; drain.
Preheat oven to 350. Spread 2 cups of the pasta sauce in the bottom of a greased 13 x 9 inch baking dish. Combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt and pepper to taste in a bowl.
Place lasagna noodle on a clean kitchen towel; spread 1/4 cup of the ricotta mixture on the noodle. Roll noodle up; place seam side down in pan. Repeat with remaining noodles.
Pour remaining pasta sauce over noodles; sprinkle with mozzarella. Cover with foil and bake 20 minutes. Uncover; cook until cheese is golden brown, 10 to 15 minutes longer.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 6 | ||
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Calories: 434 | ||
Calories from Fat: 203 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.5g | 30 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 115.4mg | 36 % | |
Sodium 625.5mg | 22 % | |
Potassium 392.6mg | 10 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 28.5g | ||
Protein 27.2g | 39 % | |
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: 434
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