Spinach & Pesto Baked Lasagna Recipe
Recipe By Rachael Ray
4.8
25 Rating -
Rate
Vegdiet
1hr 5minstotal
40minsPrep
25minsCook
1hr 5m.total
40m.Prep
25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spinach & Pesto Baked Lasagna Recipe
- As required Ice water
- 0.13 teaspoon Evoo
- 0.19 pound Store bought or homemade lasagna noodles
- 1.25 tablespoon Butter
- 0.06 cup All purpose flour
- 3/4 cup Whole milk, warmed
- 0.13 teaspoon Freshly grated nutmeg
- 1/4 cup Store bought or homemade pesto
- 1/4 cup Grated pecorino sardo
- 2.50 ounce 2 box frozen chopped spinach, thawed and squeezed dry
Nutrition
value
value
594
calories per serving
15 g Fat16 g Protein95 g Carbs5 g FiberOther
Current Totals
- Fat15g
- Protein16g
- Carbs95g
- Fiber5g
MacroNutrients
- Carbs95g
- Protein16g
- Fiber5g
Fats
- Fat15g
Vitamins & Minerals
- Calcium340mg
- Iron4mg
- Vitamin A1864mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9127mcg
- Vitamin B12< 1mcg
- Vitamin C28mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium104mg
- Manganese1mg
- Phosphorus353mg
- Selenium22mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray