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Rina Crawford: "Followed as a basic plan for a half-batch of lasa…" Read More
18Ingredients
75Minutes
710Calories
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Ingredients
US|METRIC
6 SERVINGS
- pesto (KALE, INGREDIENTS)
- 4 cups kale leaves (tightly packed, stems removed)
- 3 garlic cloves
- 2 Tbsp. pumpkin seeds (lightly toasted)
- 1 pinch red pepper flakes
- salt
- pepper
- 1/2 cup grated Parmesan cheese
- 2/3 cup extra-virgin olive oil
- lasagna (OTHER, INGREDIENTS)
- 2 lb. low fat ricotta cheese
- 4 garlic cloves (minced)
- 3 cups dandelion greens (or mizuna greens, stemmed and chopped)
- 3/4 cup Parmesan cheese (divided)
- salt (/pepper to taste)
- 1/4 cup pumpkin seeds (toasted)
- 1 pkg. lasagna noodles (no cook)
- 8 oz. mozzarella cheese
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories710Calories from Fat500 |
% DAILY VALUE |
Total Fat55g85% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol95mg32% |
Sodium1060mg44% |
Potassium650mg19% |
Protein38g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars<1g |
Vitamin A210% |
Vitamin C110% |
Calcium100% |
Iron20% |
* 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(1)
Rina Crawford 4 years ago
Followed as a basic plan for a half-batch of lasagna using regular homemade basil pesto. Added a layer of frozen kale atop the bottom pesto-ricotta layer and 1c cottage cheese before the final noodle layer. Perfecto. Looking forward to trying the original sometime!