Try this Ravioli Vegetable Lasagna recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350 deg. Spray a 3 quart baking dish with cooking spray.
2. In a large skillet, heat oil over medium high heat. Add zucchini, mushrooms, bell pepper, and garlic; cook until tender, about 8 minutes. Drain well.
3. In a large bowl, stir together spinach, ricotta, egg, italian seasoning, and salt. Pour 1/2 cup marinara sauce into prepared pan, and top with half ravioli. Spread spinach mixture onto ravioli. Pour remaining marinara sauce onto ravioli and sprinkle with mozzarella.
4. Bake until hot and bubbly, about 30 minutes. Let stand for 10 minutes before serving.
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Serving Size: 1 Serving (98g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 27 | ||
Calories from Fat: 9 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 274.5mg | 9 % | |
Potassium 202.5mg | 5 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.6g | ||
Protein 2.1g | 3 % | |
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: 27
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