Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
22
High
Nutrition per serving
Calories451.1 kcal (23%)
Total Fat15.2 g (22%)
Carbs55 g (21%)
Sugars10.9 g (12%)
Protein25.3 g (51%)
Sodium897.7 mg (45%)
Fiber6.5 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Ricotta Topping
Pasta
½ Tbspolive oil
0.5onion
medium, chopped
6 ozmushrooms
thinly sliced
1 ½ cupsbroccoli
½ cupred bell pepper
chopped
3garlic cloves
2 cupsbaby spinach
chopped
2 cupsmarinara sauce
1 ¼ cupslow sodium vegetable broth
¼ cupfresh basil
chopped
6.5 ozno boil lasagna noodles
broken into 0.5" pieces
¾ cuppart skim mozzarella
shredded
Instructions
Ricotta Topping
Step 1
In small bowl combine ricotta, Parmesan and parsley.
Lasagna
Step 2
In 12" oven proof skillet, heat oil over medium heat. Add onion, mushrooms, broccoli, pepper, and garlic.
Step 3
Cook until tender, about 5 min.
Step 4
Add spinach, cook until wilted. About 1 min.
Step 5
Transfer to medium bowl.
Step 6
Add marinara sauce, broth and basil to pan. Stir to combine and bring to simmer.
Step 7
Add noodles, stir to coat and spread into even layer.
Step 8
Cover with vegetables.
Step 9
Reduce heat to medium. Simmer, covered and stirring occasionally until pasta tender and sauce thickened. About 20 min.
Step 10
Remove pan from heat. Dollop ricotta mixture on top.
Step 11
Sprinkle mozzarella on top.
Step 12
Adjust oven rack to 6" from heating element and preheat broiler to high.
Step 13
Broil until cheese melted and slightly browned. About 3-4 min.
Notes
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