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Ingredients
US|METRIC
10 SERVINGS
- 1 lb. lasagna noodles
- 3/4 lb. zucchini
- 3/4 lb. summer squash
- 1/4 cup extra-virgin olive oil (divided)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup shallots (chopped large dice)
- 2 cloves garlic (chopped)
- 8 oz. baby portabella mushrooms
- 3 black pepper (grinds)
- 1 pinch red pepper flakes
- 10 oz. frozen spinach (thawed and drained, squeeze all liquid out)
- 1 pt. heavy cream (divided)
- 1 lb. cottage cheese (whole milk)
- 1 tsp. salt
- 2 eggs (divided)
- 1 lb. whole milk ricotta
- 1/4 cup parmesan reggiano (grated)
- 1/4 cup asiago cheese (grated)
- 2 Tbsp. Italian parsley (chopped)
- 2 Tbsp. fresh basil (chopped)
- 2 3/4 cups whole milk
- 1 stick butter
- 4 oz. flour
- 1 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. grated nutmeg (freshly)
- 4 oz. shredded fontina cheese
- 8 oz. fresh mozzarella
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat480 |
| % DAILY VALUE |
| Total Fat53g82% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol205mg68% |
| Sodium1280mg53% |
| Potassium630mg18% |
| Protein25g |
| Calories from Fat480 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A110% |
| Vitamin C25% |
| 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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