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Polenta Lasagna With Kale, Butternut Squash & Mushrooms
RACHAEL HARTLEY NUTRITION13Ingredients
90Minutes
580Calories
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Ingredients
US|METRIC
6 SERVINGS
- 12 oz. butternut squash (precut)
- 1 Tbsp. olive oil (plus 2 teaspoons)
- 1 lb. kale (chopped)
- 2 cloves garlic (minced)
- 8 oz. cremini mushrooms (quartered)
- 36 oz. polenta (tubes of precooked)
- 26 oz. tomato sauce
- 16 oz. ricotta cheese (organic)
- 1 egg
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/4 tsp. red pepper flakes
- 8 oz. fresh mozzarella (sliced)
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium1380mg57% |
| Potassium1710mg49% |
| Protein28g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber9g36% |
| Sugars15g |
| Vitamin A400% |
| Vitamin C200% |
| Calcium50% |
| 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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