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Ingredients
US|METRIC
4 SERVINGS
- 3 cups kale (chopped fresh, or Swiss chard leaves)
- 1 cup carrots (packaged julienned, matchstick cut, or thinly sliced carrots)
- 26 oz. tomato & basil pasta sauce (spicy)
- 1 Tbsp. balsamic vinegar
- 1 tsp. fennel seeds
- 15 oz. fat free ricotta cheese (carton)
- 1/4 cup fresh basil leaves (each: chopped, and grated Parmesan cheese)
- 2 large egg whites
- 1/2 tsp. freshly ground black pepper
- 6 sheets no boil lasagna noodles (such as Barilla or Prince brands)
- 1 1/2 cups mozzarella cheese (shredded 2% milk)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol70mg23% |
| Sodium1210mg50% |
| Potassium1010mg29% |
| Protein28g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber7g28% |
| Sugars19g |
| Vitamin A220% |
| Vitamin C60% |
| Calcium60% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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