Directions:
- Preheat oven to 425°. Stir together first 4 ingredients in a bowl.
- Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
- Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
- Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.16 Kcal (2404 kJ) | ||
| Calories from fat | 288.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.11g | 49% | |
|---|---|---|---|
| Cholesterol | 19.56mg | 7% | |
| Sodium | 2586.17mg | 108% | |
| Potassium | 602.28mg | 13% | |
| Total Carbs | 56.12g | 19% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 16.14g | 32% | |
| Vitamin C | 46.4mg | 77% | |
| Iron | 2.3mg | 13% | |
| Calcium | 423.1mg | 42% | |
| Amount Per 100 g | |||
| Calories | 34.66 Kcal (145 kJ) | ||
| Calories from fat | 17.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 49% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 7% | |
| Sodium | 156.14mg | 108% | |
| Potassium | 36.36mg | 13% | |
| Total Carbs | 3.39g | 19% | |
| Sugars | 0.05g | 4% | |
| Dietary Fiber | 0.17g | 11% | |
| Protein | 0.97g | 32% | |
| Vitamin C | 2.8mg | 77% | |
| Iron | 0.1mg | 13% | |
| Calcium | 25.5mg | 42% | |
* 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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