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Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls Recipe {Vegetarian}
COOKIN' CANUCK15Ingredients
65Minutes
120Calories
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Ingredients
US|METRIC
12 SERVINGS
- 12 whole wheat lasagna noodles
- 3 tsp. olive oil (divided)
- 1 yellow onion (small, chopped)
- 3 cloves garlic (minced)
- 8 oz. crimini (Baby Bella mushrooms, sliced)
- 8 oz. shiitake mushrooms (stems removed, sliced)
- 2 cups kale (roughly chopped)
- 1/2 cup sun-dried tomatoes (chopped)
- 12 oz. low fat cottage cheese
- 1/2 cup grated Parmesan cheese (finely, divided)
- 8 fresh basil leaves (thinly sliced)
- 1/2 tsp. chile flakes (dried)
- 3/4 tsp. kosher salt (to taste)
- 1/2 tsp. ground black pepper (freshly)
- 2 1/2 cups tomato sauce (your favorite kind)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium600mg25% |
| Potassium460mg13% |
| Protein8g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A30% |
| Vitamin C15% |
| Calcium10% |
| Iron6% |
* 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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