Tasty warm individual lasagna
1 Sauté first four ingredients together until tender and liquid has evaporated; reserve 125 ml (1/2 cup)
2. Combine remaining mushroom mixture with Ricotta, Provolone, spinach, salt, pepper and egg; mix well; spoon about 125 ml (1/2 cup) of mixture down centre of each lasagna noodle; roll-up, jelly roll style
3. Combine reserved mushroom mixture and spaghetti sauce in a small bowl; spoon about 125 ml of mixture in a 30cm x 20 cm (12 x8 inch) baking dish; arrange roll-ups, seam-side down in sauce, spoon remaining sauce over roll-ups
4. Cover and bake at 180 (350) for 35 min, or until heated through; uncover and sprinkle with Parmesan cheese; bake 5 min more or until cheese melts
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 114 | ||
Calories from Fat: 21 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 46.9mg | 14 % | |
Sodium 19mg | 1 % | |
Potassium 220.7mg | 6 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 17.7g | ||
Protein 5.5g | 8 % | |
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: 114
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