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Vegetarian Lasagna with No-Cook White Sauce
THE PETITE COOK15Ingredients
45Minutes
2250Calories
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Ingredients
US|METRIC
4 SERVINGS
- 500 grams ricotta cheese (fresh)
- 220 mL milk (fresh)
- 2 Tbsp. hard cheese (vegetarian italian-style, or Parmesan for non-veggies, grated)
- 1 Tbsp. extra virgin olive oil
- 1/8 tsp. grated nutmeg
- sea salt
- freshly cracked black pepper
- 2 Tbsp. extra virgin olive oil
- 300 grams spinach leaves (fresh or defrosted)
- 1 shallot (medium, or red onion finely minced)
- 10 pasta sheets (fresh lasagna)
- 1 cup pesto
- 2 mozzarella balls (very well drained, thinly sliced)
- 2 potatoes (steamed, peeled and thinly sliced)
- 1 handful basil leaves
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NutritionView More
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2250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories2250Calories from Fat560 |
| % DAILY VALUE |
| Total Fat62g95% |
| Saturated Fat26g130% |
| Trans Fat |
| Cholesterol525mg175% |
| Sodium1110mg46% |
| Potassium1570mg45% |
| Protein101g |
| Calories from Fat560 |
| % DAILY VALUE |
| Total Carbohydrate317g106% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A180% |
| Vitamin C80% |
| Calcium100% |
| Iron80% |
* 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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