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Ingredients
US|METRIC
8 SERVINGS
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Directions
- Preheat oven to 375°. In 12-inch skillet, heat olive oil over medium heat and cook mushrooms, carrots, onion and garlic until carrot is almost tender, about 5 minutes. Stir in Pasta Sauce; heat through.
- Meanwhile, in medium bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, spinach, salt and Italian seasoning; set aside.
- In 13 x 9-inch baking dish, evenly spread 1/2 cup Sauce mixture. Arrange 4 lasagna noodles, lengthwise over Sauce, overlapping edges slightly. Spread 1/3 of the ricotta mixture over noodles; repeat layers, ending with noodles. Top with remaining Sauce and sprinkle with remaining 1/2 cup mozzarella cheese. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking 10 minutes or until bubbling.
NutritionView More
270Calories
Sodium26% DV630mg
Fat29% DV19g
Protein33% DV17g
Carbs3% DV8g
Fiber8% DV2g
Calories270Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol105mg35% |
Sodium630mg26% |
Potassium320mg9% |
Protein17g33% |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber2g8% |
Sugars2g4% |
Vitamin A170% |
Vitamin C8% |
Calcium35% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.