From The Prevent and Reverse Heart Disease Cookbook by Jane and Ann Esselstyn
adapted to 4 servings
Preheat oven to 350F
Cook onion and garlic over high heat until onions turn soft and translucent. Reduce heat to medium high and add the zucchini, yellow squash, mushrooms, spinach, cabbage, thyme and oregano, and cook until cooked through. Set aside.
In a bowl, combine the mashed sweet potato and nutmeg and mix until smooth and uniform in color and texture.
In a loaf pan, pour a layer of pasta sauce, then add a layer of noodles. Atop the noodles add a layer of cooked vegetables( use 1/2 of veggies) then add another layer of red sauce. On top of the sauce, place a layer of noodles then a layer of sweet potato. On top of the sweet potato add sauce and another of noodles. Then add the rest of the cooked veggies, topping off with sauce. Then add the layer of noodles and top with sauce. Cover the top with sliced tomatoes then sprinkle with nutritional yeast over the entire top.
Cover with foil and bake for 45 minutes. Remove foil and bake for 15 minutes more while top layer browns.
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Serving Size: 1 Serving (2586g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1238 | ||
Calories from Fat: 96 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 38.4mg | 12 % | |
Sodium 1199.4mg | 41 % | |
Potassium 4629mg | 122 % | |
Total Carbohydrate 264.2g | 78 % | |
Dietary Fiber 44.8g | 179 % | |
Sugars, other 219.4g | ||
Protein 36.8g | 53 % | |
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: 1238
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