Consider this recipe a lighter, more casual way to enjoy lasagna, that crowd favorite, for a summery weeknight dinner.
Rather than layering noodles with loads of ground meat, cheese, and tomato sauce (which is delicious during a snowstorm but not my favorite when it's 80° and sunny), you boil the long, wide noodles (alternatively, break them up before you boil) and toss them with a hefty dose of lemony ricotta cheese flecked with fresh mint and a load of minced chives. No need to turn on the oven.
See original recipe: https://food52.com/recipes/71...
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 423 | ||
Calories from Fat: 130 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.4g | 19 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 91.3mg | 28 % | |
Sodium 83.4mg | 3 % | |
Potassium 562mg | 15 % | |
Total Carbohydrate 55.2g | 16 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 50.6g | ||
Protein 21.2g | 30 % | |
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: 423
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