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Description
A low-carb garden vegetable lasagna that’s big on taste. Thinly-sliced eggplant, zucchini, and yellow squash stand in for traditional noodles, layered with spinach-flecked ricotta cheese and our indulgent four cheese tomato sauce. Easy to assemble, hard to forget.
Ingredients
US|METRIC
4 SERVINGS
- 16 oz. whole milk ricotta cheese
- 1 egg
- 1 cup spinach (roughly chopped)
- 1 jar cheese sauce (Rao’s Homemade® Four)
- 2 zucchini (green, 2 yellow, thinly sliced)
- 1/2 eggplant (peeled, thinly sliced)
- 16 oz. shredded mozzarella
- 1/4 cup grated Parmesan
- salt (To taste)
- pepper (To taste)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories620Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat25g125% |
Trans Fat |
Cholesterol205mg68% |
Sodium1130mg47% |
Potassium720mg21% |
Protein44g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber4g16% |
Sugars6g |
Vitamin A45% |
Vitamin C35% |
Calcium90% |
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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