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16Ingredients
75Minutes
420Calories
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Ingredients
US|METRIC
8 SERVINGS
- 7 oz. baby spinach (bag fresh)
- 1 lb. carrots (peeled and sliced 1/2 inch thick)
- 2 cups broccoli flowerettes
- 1/2 cup onion (chopped)
- 2 cups organic vegetable broth
- 1 cup whole milk
- 6 Tbsp. salted butter
- 1 Tbsp. olive oil
- 1/2 cup all purpose flour
- 1 cup grated Parmesan cheese
- 1 cup swiss cheese (shredded)
- 1 cup provolone cheese (shredded)
- 15 lasagna noodles, cooked and drained
- vegetable oil
- butter
- butter
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Directions
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat18g90% |
Trans Fat0g |
Cholesterol75mg25% |
Sodium780mg33% |
Potassium510mg15% |
Protein17g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A260% |
Vitamin C50% |
Calcium45% |
Iron10% |
* 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)
Heather J 6 years ago
My family loved this vegetable lasagna. The only changes I would make for next time would be shredded carrots (rather than chopped), more broccoli and mushrooms. I also added salt and pepper to the béchamel sauce.