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
1743
87% daily value
9 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

71% 46

Saturated

80% 16

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 7

Carbs

96% 289

Carbs (net)

- 266

Fiber

89% 22

Sugars

- 7

Sugars, added

- 0

Protein

105% 53

Cholesterol

30% 90

Sodium

43% 1044

Calcium

62% 617

Magnesium

23% 98

Potassium

31% 1468

Iron

44% 8

Zinc

30% 3

Phosphorus

72% 504

Vitamin A

59% 530

Vitamin C

23% 21

Thiamin (B1)

126% 2

Riboflavin (B2)

62% 1

Niacin (B3)

105% 17

Vitamin B6

36% 0

Folate equivalent (total)

40% 161

Folate (food)

- 161

Folic acid

- 0

Vitamin B12

31% 1

Vitamin D

172% 26

Vitamin E

23% 3

Vitamin K

267% 320

Sugar alcohols

- 0

Water

- 297
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