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Asparagus-Sun Dried Tomato Lasagna (Gluten-Free)
RIEGL PALATE13Ingredients
70Minutes
460Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. olive oil (divided)
- 9 lasagna sheets (regular or gluten-free, fresh or dried, see Notes)
- 12 oz. sun dried tomatoes (not packed in oil, see Notes)
- 1 1/2 fresh basil leaves (packed cups)
- 1 1/4 cups Parmigiano Reggiano (grated, divided)
- 1/4 lb. pancetta (diced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 3 lb. fresh asparagus (trimmed and cut into 1-inch pieces, preferably thin stalks)
- 1 lb. whole milk ricotta cheese
- fine sea salt
- freshly ground pepper
- 1/2 lb. mozzarella cheese (whole milk, shredded, 2 cups shredded)
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories460Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1620mg68% |
| Potassium2030mg58% |
| Protein30g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber9g36% |
| Sugars21g |
| Vitamin A45% |
| Vitamin C45% |
| Calcium50% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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