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Portobello and Summer Squash Lasagna
EAT, LIVE, RUN13Ingredients
90Minutes
510Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. olive oil (divided)
- 4 zucchini (sliced lengthwise very thin, about 1/8″, or summer squash)
- 3 portobello mushroom caps (“gills” scraped out and sliced into 1/4″ pieces)
- 15 oz. ricotta cheese
- 2 eggs (lightly beaten)
- 1/2 yellow onion (diced)
- 2 tsp. minced garlic
- 56 oz. marinara sauce
- 12 no boil lasagna noodles
- 12 oz. mozzarella cheese
- 3 oz. Parmesan cheese
- 1 tsp. sea salt (divided)
- 1/4 tsp. pepper
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium1620mg68% |
| Potassium1130mg32% |
| Protein26g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber7g28% |
| Sugars23g |
| Vitamin A45% |
| Vitamin C35% |
| Calcium50% |
| 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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