Directions:
- Coat a 13x9 pan with nonstick cooking spray.
- Oven 350.
- Combine ricotta, 2 c feta, 1/2 c fontina and eggs, set aside.
- Combine sauce, artichoke hearts, olives, peppers, and wine.
- In the pan layer one-third sauce mixture, 3 noodles, 1/2 ricotta mixture.
- Repeat layers.
- Top with 3 noodles the remaining sauce and remaining feta and fontina.
- Bake uncovered 45 minutes.
- Let stand 10 minutes befor cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.56 Kcal (961 kJ) | ||
| Calories from fat | 153.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 26% | |
|---|---|---|---|
| Cholesterol | 94.27mg | 31% | |
| Sodium | 553.28mg | 23% | |
| Potassium | 122mg | 3% | |
| Total Carbs | 5.05g | 2% | |
| Sugars | 2.39g | 10% | |
| Dietary Fiber | 0.64g | 3% | |
| Protein | 12.98g | 26% | |
| Vitamin C | 24mg | 40% | |
| Iron | 6.7mg | 37% | |
| Calcium | 314.3mg | 31% | |
| Amount Per 100 g | |||
| Calories | 172.91 Kcal (724 kJ) | ||
| Calories from fat | 115.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.85g | 26% | |
|---|---|---|---|
| Cholesterol | 71mg | 31% | |
| Sodium | 416.72mg | 23% | |
| Potassium | 91.89mg | 3% | |
| Total Carbs | 3.8g | 2% | |
| Sugars | 1.8g | 10% | |
| Dietary Fiber | 0.48g | 3% | |
| Protein | 9.78g | 26% | |
| Vitamin C | 18.1mg | 40% | |
| Iron | 5.1mg | 37% | |
| Calcium | 236.7mg | 31% | |
* 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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