Directions:
- Preheat oven to 425°.
- Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 1 minute. Add basil and tomatoes; bring to a boil. Cook 4 minutes or until most of liquid evaporates. Spoon into a bowl; reserve 1/4 cup. Add ricotta cheese, salt, and spinach to remaining tomato mixture; stir well.
- Place 1 crepe in a 9-inch pie plate coated with cooking spray; top with 1/3 cup spinach mixture and 1 tablespoon provolone cheese. Repeat layers, ending with a crepe. Spoon reserved 1/4 cup tomato mixture over top; sprinkle with remaining cheese. Bake at 425° for 15 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.9 Kcal (259 kJ) | ||
| Calories from fat | 19.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.17g | 3% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 5% | |
| Sodium | 238.56mg | 10% | |
| Potassium | 54.56mg | 1% | |
| Total Carbs | 4.17g | 1% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 5.89g | 12% | |
| Vitamin C | 2.6mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 191.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 91.97 Kcal (385 kJ) | ||
| Calories from fat | 29.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 3% | |
|---|---|---|---|
| Cholesterol | 20.35mg | 5% | |
| Sodium | 354.43mg | 10% | |
| Potassium | 81.06mg | 1% | |
| Total Carbs | 6.2g | 1% | |
| Sugars | 2.73g | 7% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 8.74g | 12% | |
| Vitamin C | 3.9mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 284.4mg | 19% | |
* 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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