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Ingredients
US|METRIC
9 SERVINGS
- 1 lb. whole milk ricotta cheese
- 1 Tbsp. fresh sage (julienned)
- 1/4 cup fresh flat leaf parsley (chopped)
- 1/2 tsp. minced garlic
- kosher salt
- freshly ground pepper
- 2 yellow summer squash (cut into rounds 1/4 inch, 6 mm thick)
- 2 zucchini (cut into rounds 1/4 inch, 6 mm thick)
- 2 Tbsp. olive oil
- 1 yellow onion (large, thinly sliced)
- 24 oz. pasta sauce (pumpkin Parmesan)
- 12 sheets lasagna noodles (dried ruffle-edged, cooked until al)
- 1 lb. fontina cheese (Italian, shredded)
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NutritionView More
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400Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories400Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol85mg28% |
Sodium850mg35% |
Potassium530mg15% |
Protein21g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate17g6% |
Dietary Fiber4g16% |
Sugars10g |
Vitamin A30% |
Vitamin C30% |
Calcium40% |
Iron8% |
* 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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