from Shirley's compilation cookbook
First prepare pesto:
Blend in blender basil, olive oil, pine nuts, garlic and salt
Transfer to a mixing bowl and add parmesan, picorino, and ricotta
Mix thoroughly; add butter and milk until smooth
Cook lasagna noodles (al dente)
Cut into strips 5 inches long
Place half the strips on a platter
Put 1 tablespoon hot water from noodles into pesto mixture
Spread half of pesto on noodles, add remaining noodles and cover with remaining pesto
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (656g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2125 | ||
Calories from Fat: 787 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.4g | 117 % | |
Saturated Fat 30.4g | 152 % | |
Monounsaturated Fat 34.5g | ||
Polyunsanturated Fat 14g | ||
Cholesterol 443.3mg | 136 % | |
Sodium 1079.4mg | 37 % | |
Potassium 1184.5mg | 31 % | |
Total Carbohydrate 258.1g | 76 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 256.6g | ||
Protein 77.7g | 111 % | |
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: 2125
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