| |
| |
| 12 strips |
|
lasagna noodles |
|
| 20 oz |
|
spinach, cooked |
|
| 2 1/2 cups |
|
mushrooms, sliced |
|
| 1 3/4 cups |
|
onions, diced |
|
| 1 tbs |
|
garlic, minced |
|
| 1 1/4 cups |
|
leeks, washed and thinly sliced |
|
| 4 tsp |
|
olive oil |
|
| 1 1/4 cups |
|
canned artichoke hearts, drained and chopped |
|
| 1 |
|
large egg |
|
| 15 oz |
|
ricotta cheese, skim |
|
| 1 tsp |
|
nutmeg |
|
| 1/4 tsp |
|
black pepper |
|
| 1 1/2 cups |
|
spaghetti sauce |
|
| 2 tbs |
|
fresh basil, chopped |
|
| 1 cup |
|
mozarella cheese, shredded |
|
| 1/4 cups |
|
Parmesan cheese |
|
|
|
| |
| 1 |
1. In a large skillet over medium high heat, sauté mushrooms, onions, garlic, and leeks in olive oil until vegetables are tender. Stir in artichoke hearts and set aside. |
| 2 |
2. In a medium bowl, beat egg. Stir in ricotta cheese, nutmeg and black pepper. Set aside. |
| 3 |
3. Heat spaghetti sauce and stir in basil. |
| 4 |
4. To assemble lasagna, spread 1/2 C. tomato sauce in the bottom of a 9 x 13 inch baking dish. |
| 5 |
5. Next layer 4 cooked noodles, 1/2 ricotta cheese mixture, and 1/2 of cooked vegetables.
|
| 6 |
6. Repeat layering with 4 noodles, remaining ricotta cheese mixture, and the rest of the vegetables. |
| 7 |
7. Top with 4 noodles, 1 cup mozzarella cheese, and 1 cup tomato sauce. |
| 8 |
8. Sprinkle with Parmesan cheese, cover and bake at 425o for 45 minutes. Uncover and bake an additional 15 minutes. Allow to cool 10 minutes before serving. Cut into 9 equal pieces. |
|
| |
| Servings: 9 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
712.93 |
|
| Calories From Fat (16%) |
|
116.49 |
|
| |
|
% Daily Value |
| Total Fat 12.95g |
|
20% |
|
| Saturated Fat 5.33g |
|
27% |
|
| Cholesterol 49.65mg |
|
17% |
|
| Sodium 443.63mg |
|
18% |
|
| Potassium 1006.35mg |
|
29% |
|
| Carbohydrates 116.62g |
|
39% |
|
| Dietary Fiber 7.95g |
|
32% |
|
| Sugar 0.00g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 108.67g |
|
|
|
| Protein 32.27g |
|
65% |
|
|
|
| |
| Cooking Tips |
| Cook a few extra lasagna noodles in case some break. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|