16 Ingredients
  • 2 tablespoons EVOO
  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • Two 28-ounce cans San Marzano tomatoes
  • 2 cups passata or tomato sauce
  • A handful of fresh basil leaves, torn
  • 1 small onion, peeled and halved
  • Salt and freshly ground black pepper
  • Salt and freshly ground black pepper
  • 2 boxes or bags frozen chopped organic spinach, defrosted and wrung dry
  • 1 1/2 pounds mozzarella, thinly sliced, thickly shredded or diced
  • 3 cups fresh ricotta (cow or sheep's milk), drained
  • 2 cups grated Parmigiano-Reggiano (cow's milk) or pecorino (tangy sheep's milk)
  • 2 egg yolks, lightly beaten
  • Freshly grated nutmeg, as needed
  • 1 box no-boil flat lasagna noodles, such as Barilla, or 12 curly regular dried lasagna noodles
Nutrition
884
44% daily value
8 servings
                                       
                                            vegetarian
     

Fat

73% 47

Saturated

132% 26

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 2

Carbs

22% 65

Carbs (net)

- 57

Fiber

31% 8

Sugars

- 11

Sugars, added

- 0

Protein

105% 52

Cholesterol

59% 178

Sodium

60% 1439

Calcium

109% 1095

Magnesium

39% 165

Potassium

31% 1437

Iron

29% 5

Zinc

56% 6

Phosphorus

125% 874

Vitamin A

88% 794

Vitamin C

58% 53

Thiamin (B1)

22% 0

Riboflavin (B2)

61% 1

Niacin (B3)

22% 4

Vitamin B6

45% 1

Folate equivalent (total)

53% 211

Folate (food)

- 211

Folic acid

- 0

Vitamin B12

111% 3

Vitamin D

252% 38

Vitamin E

30% 4

Vitamin K

315% 378

Sugar alcohols

- 0

Water

- 444
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