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Ingredientes
- 4 small to medium summer squash, washed, ends removed and thinly sliced the long way
- 1 quart tomato sauce (if you want to make your own and are not sure how to proceed, try this recipe)
- 1 large onion, peeled and finely diced
- 4 large cloves of garlic, minced or pressed
- 2 1/2 cups shredded or thinly sliced organic whole milk mozzarella cheese
- 15 oz whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 4-5 cups fresh spinach, washed and dried (one or two large bunches' worth)
- 1 large bunch fresh basil leaves, washed, dried and chopped
- 1 bunch fresh oregano leaves, washed, dried and chopped
- 1 package lasagna noodles (12 oz)
- 1/8 tsp ground nutmeg
- Sea salt and black pepper to taste
- Olive oil
View Full Recipe at The Garden of Eating
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1796g | |
| Calories 1646 | |
| Calories from Fat 798 | 48% |
| Total Fat 91.16g | 114% |
| Saturated Fat 54.36g | 217% |
| Trans Fat 0.0g | |
| Cholesterol 305mg | 102% |
| Sodium 7113mg | 296% |
| Potassium 5400mg | 154% |
| Total Carbs 120.37g | 32% |
| Dietary Fiber 40.0g | 133% |
| Sugars 51.98g | 35% |
| Protein 109.51g | 175% |
