16 Ingredients
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons all-purpose flour
  • 3 cups whole milk, heated
  • 1 garlic clove, smashed
  • 3/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups boiling-hot water
  • 1 ounce dried porcini mushrooms (1 cup)
  • 1 cup chopped onion (1 medium)
  • 2 tablespoons extra-virgin olive oil
  • 2 (14- to 15-ounce) cans diced tomatoes in juice
  • Pinch of sugar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 12 long ruffle-edged dried lasagne noodles (not no-boil)
  • 5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)
Nutrition
299
15% daily value
12 servings
                                       
                                            balanced, vegetarian
     

Fat

19% 12

Saturated

31% 6

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

12% 37

Carbs (net)

- 33

Fiber

15% 4

Sugars

- 7

Sugars, added

- 0

Protein

26% 13

Cholesterol

8% 25

Sodium

21% 508

Calcium

30% 300

Magnesium

13% 53

Potassium

11% 499

Iron

7% 1

Zinc

19% 2

Phosphorus

38% 268

Vitamin A

11% 103

Vitamin C

11% 10

Thiamin (B1)

42% 1

Riboflavin (B2)

29% 0

Niacin (B3)

18% 3

Vitamin B6

22% 0

Folate equivalent (total)

11% 42

Folate (food)

- 38

Folic acid

- 3

Vitamin B12

20% 0

Vitamin D

371% 56

Vitamin E

6% 1

Vitamin K

5% 6

Sugar alcohols

- 0

Water

- 180
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