This recipe has Fat (total lipid) as 55.9% and Sodium as 53.4% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 42.6% of RDA
• Calories: 37.4% of RDA
• Carbs: 28.5% of RDA
• Fat (total lipid): 55.9% of RDA
• Fiber: 37.1% of RDA
• Fructose: 1.5% of RDA
• Protein: 35.9% of RDA
• Sodium: 53.4% of RDA
• Sugar: 35.3% of RDA
• Vitamin A (IU): 173% of RDA
• Vitamin B6: 21.6% of RDA
• Vitamin C: 18.3% of RDA
• Iron: 0.7% of RDA
• Magnesium: 45.3% of RDA
• Manganese: 18.1% of RDA
• Niacin: 43.2% of RDA
• Potassium: 28.1% of RDA
• Zinc: 40.2% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
PREPARATION
1.
Preheat oven to 350 degrees F.
2.
Prepare the lasagna noodles according to the directions on the package.
PREPARING THE SAUCE
3.
While the noodles are cooking, melt butter in a saucepan over medium heat.
4.
Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
5.
Whisk in flour until lightly browned, about 1 minute.
6.
Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
7.
Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.
PREPARING THE LASAGNA
8.
Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 3 lasagna noodles, 1/2 of the ricotta cheese, 1/2 of the spinach, 1 cup mozzarella cheese and 1/4 cup Parmesan.
9.
Repeat with a second layer. Top with remaining noodles, mushroom sauce and cheeses.
10.
Place into oven and bake for 35-45 minutes, or until bubbling.
11.
Then broil for 2-3 minutes, or until top is browned in spots. Let cool 15 minutes.
12.
Serve, garnished with parsley, if desired.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 748
Protein 40.3 g
Carbohydrates 78.3 g
Iron 0.13 mg
Fiber 10.4 g
Calcium 426 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
