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11Ingredients
8Minutes
470Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2/3 cup dry lentils
- 1/2 cup diced onion
- 1 1/2 cups diced mushrooms (finely, i use baby portabello)
- 3 cloves garlic (minced)
- 8 oz. chopped frozen spinach
- 7 lasagna noodles (uncooked, broken into pieces)
- 24 oz. pasta sauce
- 1 qt. vegetable broth (low-sodium)
- 1 cup ricotta cheese
- 1 tsp. oregano
- 2 cups shredded mozzarella cheese
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat11g55% |
Trans Fat |
Cholesterol65mg22% |
Sodium1670mg70% |
Potassium1040mg30% |
Protein28g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber14g56% |
Sugars17g |
Vitamin A150% |
Vitamin C15% |
Calcium45% |
Iron25% |
* 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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Reviews(2)
Ang 5 years ago
I added cubed zucchini, salt and pepper. Substituted 2 heaping tbl of Italian spice instead of the 1 tsp of oregano. Should’ve broken the noodles smaller. Overall really great soup!
Hannah Bevel 6 years ago
The flavor is awesome, but I could do without the lentils. I will make again without, though! I love the use of ricotta! So clever and such an awesome touch of creaminess