In an effort to include more make-ahead meals into the weekly rotation, I made a lasagna that I could stash in the fridge and bake as needed. This version here calls for roasted eggplant and sautéed greens, but you can really add any cooked vegetables you like: roasted red peppers, sautéed mushrooms, roasted butternut squash, sautéed beet greens, roasted cauliflower, etc.
For the sauce: I've been making a modified Marcella Hazan sauce: I sweat the onion first, add the tomatoes (not peeled) and cook for about an hour, then puréed everything together. Feel free to use any sauce you like.
I like the Barilla no-boil noodles. The box is 9 oz, but I don't use all 15 sheets — you need 12 here. Save the remaining 3 sheets in a ziplock bag.
I've never loved the ricotta-egg layer of lasagna, so I've omitted it here. I find mozzarella and parm add enough flavor/richness without making it taste too heavy.
See original recipe: https://food52.com/recipes/73...
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Serving Size: 1 Serving (942g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 345 | ||
Calories from Fat: 114 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 12.5mg | 4 % | |
Sodium 4744.2mg | 164 % | |
Potassium 3014.5mg | 79 % | |
Total Carbohydrate 50.3g | 15 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 36.7g | ||
Protein 17.9g | 26 % | |
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: 345
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