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Ingredients
US|METRIC
4 SERVINGS
- 2 yellow summer squash (cut into rounds ¼ inch thick)
- 2 zucchini (cut into rounds ¼ inch thick)
- 1 red pepper (cored and sliced into strips)
- 1 yellow onion (large, thinly sliced)
- 3 garlic cloves (minced)
- 3 Tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 lb. ricotta cheese
- 1 tsp. dried sage
- 1/4 cup fresh parsley (chopped, plus 1 tablespoon for topping)
- 1 egg (lightly beaten)
- 1/4 tsp. kosher salt
- 1 pinch pepper
- 24 oz. spaghetti sauce (I use Classico Tomato and Basil)
- 1/2 cup canned pumpkin
- 1 cup shredded Parmesan cheese (plus ¼ cup for topping)
- 12 sheets lasagna noodles (cooked until al dente)
- 1 lb. shredded fontina cheese (or sliced)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat330 |
| % DAILY VALUE |
| Total Fat37g57% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol130mg43% |
| Sodium1610mg67% |
| Potassium1250mg36% |
| Protein28g |
| Calories from Fat330 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber9g36% |
| Sugars23g |
| Vitamin A170% |
| Vitamin C130% |
| Calcium60% |
| 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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