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7Ingredients
7Hours
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 24 oz. tomato sauce (jars or cans of Italian, see notes)
- 9 lasagna noodles (thick, with wavy edges, mine were called bronze cut)
- 24 oz. part-skim ricotta cheese (OR cottage cheese)
- 4 cups vegetables (chopped, choice, I used kale)
- 2 cups shredded mozzarella cheese
- Parmesan cheese (for topping)
- fresh parsley (for topping)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories670Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol105mg35% |
Sodium1400mg58% |
Potassium1160mg33% |
Protein41g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate55g18% |
Dietary Fiber12g48% |
Sugars16g |
Vitamin A220% |
Vitamin C40% |
Calcium90% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(2)
Dawn P. 6 years ago
This was so easy and deliciously light. I used cottage cheese instead of ricotta and added more vegetables. I also had some left over turkey meatballs and layered those in also. I used only a few oven ready lasagna noodles, just enough to cover each layer so carbs were decreased.
Love em!