16 Ingredients
  • 9 uncooked gluten-free lasagna noodles
  • 1 teaspoon olive oil
  • 7 cups sliced mushrooms
  • 3 cups sliced shiitake mushroom caps
  • 1/2 teaspoon ground nutmeg
  • 3 garlic cloves, minced
  • 2 (15-ounce) containers part-skim ricotta cheese
  • 2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
  • 6 tablespoons grated fresh Parmesan cheese, divided
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon freshly ground black pepper
  • 3 large egg whites
  • 1 (25.5-ounce) jar gluten-free marinara sauce
  • Cooking spray
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
  • Fresh oregano leaves (optional)
Nutrition
406
20% daily value
40 servings
                                       
                                            low-​sugar, vegetarian, gluten-​free
     

Fat

16% 11

Saturated

18% 4

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 2

Carbs

22% 67

Carbs (net)

- 63

Fiber

20% 5

Sugars

- 3

Sugars, added

- 0

Protein

23% 11

Cholesterol

7% 20

Sodium

17% 402

Calcium

14% 139

Magnesium

5% 21

Potassium

6% 292

Iron

9% 2

Zinc

6% 1

Phosphorus

15% 103

Vitamin A

13% 119

Vitamin C

5% 5

Thiamin (B1)

27% 0

Riboflavin (B2)

10% 0

Niacin (B3)

21% 3

Vitamin B6

7% 0

Folate equivalent (total)

9% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

1% 0

Vitamin E

5% 1

Vitamin K

60% 72
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