15 Ingredients
  • 1 cup part-skim ricotta cheese
  • 1/4 cup fresh flat-leaf parsley, divided
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups)
  • 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)
  • 1 egg, lightly beaten
  • 1/4 cup torn fresh basil
  • 1/8 teaspoon ground red pepper
  • 4 garlic cloves, minced
  • 1 (24-ounce) jar lower-sodium pasta sauce
  • 9 cooked lasagna noodles
  • cooking spray
Nutrition
359
18% daily value
6 servings
                                       
                                            vegetarian
     

Fat

29% 19

Saturated

46% 9

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

10% 29

Carbs (net)

- 25

Fiber

14% 4

Sugars

- 7

Sugars, added

- 0

Protein

36% 18

Cholesterol

26% 78

Sodium

33% 788

Calcium

37% 367

Magnesium

12% 49

Potassium

11% 504

Iron

12% 2

Zinc

18% 2

Phosphorus

43% 303

Vitamin A

20% 178

Vitamin C

7% 7

Thiamin (B1)

5% 0

Riboflavin (B2)

23% 0

Niacin (B3)

30% 5

Vitamin B6

24% 0

Folate equivalent (total)

9% 36

Folate (food)

- 36

Folic acid

- 0

Vitamin B12

19% 0

Vitamin D

3% 0

Vitamin E

21% 3

Vitamin K

57% 69
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