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Vegetarian Lasagana Rolls
THE MEDITERRANEAN DISH16Ingredients
70Minutes
1090Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 zucchini (large, thinly sliced length-wise)
- extra-virgin olive oil ((I used Greek Private Reserve olive oil))
- salt
- 1 lb. noodles (lasgana)
- 24 oz. pasta sauce (preferably a tomato and basil pasta sauce)
- 1/2 cup water
- Parmesan cheese (prated)
- crushed red pepper flakes (optional)
- 20 oz. ricotta cheese (you can use part-skim or fat-free if you prefer)
- 6 oz. goat cheese
- 2 cups shredded mozzarella (part-skim, more for later)
- 1 bunch Italian parsley (stems removed, chopped, about 1 cup chopped parsley leaves)
- 3 Tbsp. garlic (chopped fresh)
- salt
- pepper
- extra-virgin olive oil ((I used Private Reserve Greek olive oil))
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NutritionView More
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1090Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1090Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol210mg70% |
| Sodium1450mg60% |
| Potassium1380mg39% |
| Protein52g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate99g33% |
| Dietary Fiber10g40% |
| Sugars20g |
| Vitamin A100% |
| Vitamin C70% |
| Calcium90% |
| Iron40% |
* 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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