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Ingredients
US|METRIC
4 SERVINGS
- 1 oz. dried porcini mushrooms
- 1 1/2 cups hot water
- 1 cup carrots (chopped)
- 1 yellow onion (chopped)
- 1 red bell pepper (seeded and chopped)
- 2 garlic cloves
- 2 Tbsp. olive oil
- 2 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. ground black pepper
- 8 oz. baby bella mushrooms (chopped)
- 2 Tbsp. tomato paste
- 1/2 cup red wine (I used Hearty Burgundy by Gallo Family Vineyards)
- 1/2 cup mascarpone cheese
- 10 oz. kale (package frozen, thawed and squeezed dry)
- 15 oz. low fat ricotta cheese (container)
- 2 eggs (lightly beaten)
- 1/2 cup Parmesan cheese
- 15 lasagna noodles (cooked)
- 2 cups mozzarella cheese (low-fat)
- fresh parsley (chopped, for garnish, optional)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium1490mg62% |
| Potassium1260mg36% |
| Protein39g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A360% |
| Vitamin C220% |
| Calcium90% |
| 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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