Directions:
- Boil water according package directions. Add pasta and olive oil to boiling water. Cook pasta till al-dente, drain.
- Combine Ricotta with with spinach and sprinkle with parmesan and garlic powder.
- Pour pasta into lasagna size baking pan. Combine most of mozzarella with Pasta, reserving a small amount of Mozzarella for top. Mix in Ricotta mixture. Spread tomato sauce over the top and mix in slightly, leaving some around the edges and top. Sprinkle remaining Mozzarella on top.
- Bake at about 375 for 30 minutes till bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.08 Kcal (842 kJ) | ||
| Calories from fat | 85.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.48g | 15% | |
|---|---|---|---|
| Cholesterol | 35.4mg | 12% | |
| Sodium | 261.78mg | 11% | |
| Potassium | 106.77mg | 2% | |
| Total Carbs | 14.28g | 5% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 14.44g | 29% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 376.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 138.4 Kcal (579 kJ) | ||
| Calories from fat | 58.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 15% | |
|---|---|---|---|
| Cholesterol | 24.37mg | 12% | |
| Sodium | 180.17mg | 11% | |
| Potassium | 73.49mg | 2% | |
| Total Carbs | 9.83g | 5% | |
| Sugars | 0.72g | 4% | |
| Dietary Fiber | 0.87g | 5% | |
| Protein | 9.94g | 29% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.4mg | 3% | |
| Calcium | 259.2mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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