15 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
  • 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
1173
59% daily value
6 servings
                                       
                                            vegetarian
     

Fat

97% 63

Saturated

176% 35

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 3

Carbs

28% 85

Carbs (net)

- 75

Fiber

39% 10

Sugars

- 15

Sugars, added

- 0

Protein

139% 70

Cholesterol

79% 237

Sodium

80% 1912

Calcium

145% 1449

Magnesium

54% 216

Potassium

54% 1883

Iron

38% 7

Zinc

54% 8

Phosphorus

166% 1162

Vitamin A

118% 1058

Vitamin C

117% 70

Thiamin (B1)

23% 0

Riboflavin (B2)

62% 1

Niacin (B3)

24% 5

Vitamin B6

38% 1

Folate equivalent (total)

70% 280

Folate (food)

- 280

Folic acid

- 0

Vitamin B12

59% 4

Vitamin D

0% 1

Vitamin E

30% 6

Vitamin K

626% 500
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