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Ingredients
US|METRIC
4 SERVINGS
- 9 oz. ricotta cheese (part-skim)
- 1 oz. asiago cheese (grated and divided, about ¼ cup)
- 2 Tbsp. leaf parsley (chopped fresh flat-, divided)
- 2 Tbsp. chopped fresh chives (divided)
- 1/4 tsp. freshly ground black pepper
- 6 garlic cloves (divided)
- 6 cups water
- 1/2 cup red wine vinegar
- 1 yellow crookneck squash (large, cut into ¼-inch-thick slices)
- 1 zucchini (large, cut into ¼-inch-thick slices)
- cooking spray
- 8 oz. pork sausage links (hot Italian, casings removed)
- 2 cups chopped onion
- 1 Tbsp. olive oil
- 10.5 oz. shiitake mushrooms (stemmed and sliced)
- 1 cup unsalted chicken stock (such as Swanson)
- 1/2 cup fresh basil leaves (chopped)
- 25 oz. marinara sauce (lower-sodium, such as Dell'Amore)
- 12 lasagna noodles (uncooked)
- 3 oz. fontina cheese (shredded and divided, about ¾ cup)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1680mg70% |
| Potassium1530mg44% |
| Protein31g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber11g44% |
| Sugars26g |
| Vitamin A50% |
| Vitamin C70% |
| Calcium45% |
| 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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