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Ingredients
US|METRIC
5 SERVINGS
- 1 pkg. whole wheat lasagna noodles (regular, I’ve used the “no boil” kind in the slow cooker too and both that and regular noodles work, so use whatever you have on hand)
- 20 oz. squash (frozen pureed, or 2 cups of fresh pureed squash*)
- 1/2 tsp. rubbed sage (dried)
- 15 oz. part-skim ricotta cheese
- 1/2 cup milk
- 1/4 cup Parmesan (grated)
- 1/2 cup part-skim mozzarella (shredded)
- 3 handfuls spinach (optional)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium300mg13% |
| Potassium620mg18% |
| Protein17g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C25% |
| Calcium50% |
| 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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