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17Ingredients
35Minutes
860Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 zucchini (chopped)
- 8 oz. button mushrooms (finely chopped)
- 1 red pepper (seeded + chopped)
- 2 cloves garlic (minced or grated)
- 1 jar roasted garlic (or tomato basil pasta sauce)
- 1 cup milk
- 1 pinch crushed red pepper flakes
- 1/2 cup oil (packed sun-dried tomatoes oil drained)
- 1/2 cup green lentils (rinsed)
- 6 oz. no boil lasagna noodles
- 2 cups fresh spinach
- 1 cup fresh basil
- 8 oz. mozzarella (sliced)
- 4 oz. provolone (shredded)
- 1/3 cup grated Parmesan (plus more for topping)
- pesto (for serving, optional)
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NutritionView More
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860Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories860Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat18g90% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium810mg34% |
| Potassium1180mg34% |
| Protein39g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber11g44% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C120% |
| Calcium90% |
| 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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Reviews(1)
Stella 4 years ago
Tasty. I substituted zucchini for the pasta. Next time I'll leave out the lentils.