Light Artichoke and Mushroom Lasagna Recipe

Recipe By Martha Stewart-3

Substitute basic bechamel sauce for the pasta sauce to make a richer version of this recipe.

4.5
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1hr 15minstotal
25minsPrep
1hr 15m.total
25m.Prep
Light Artichoke and Mushroom Lasagna
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ingredients serve

Ingredients for Light Artichoke and Mushroom Lasagna Recipe

  • 1/4 pound Cremini or button mushrooms
  • 1/2 tablespoon Extra virgin olive oil
  • As required Coarse salt and ground pepper
  • 1/2 cup Drained canned artichoke hearts
  • 1/25 teaspoon Finely grated lemon zest
  • 0.06 cup Chopped fresh chives
  • 1/4 teaspoon Dried thyme
  • 0.83 cup Prepared pasta sauce
  • 1.33 No.s Boil lasagna noodles
  • 0.29 cup Grated parmesan
Nutrition
value
650
calories per serving
12 g Fat45 g Protein154 g Carbs13 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    45g
  • Carbs
    154g
  • Fiber
    13g

MacroNutrients

  • Carbs
    154g
  • Protein
    45g
  • Fiber
    13g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    423mg
  • Iron
    8mg
  • Vitamin A
    23mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    92mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    163mg
  • Manganese
    < 1mg
  • Phosphorus
    782mg
  • Selenium
    19mcg
  • Zinc
    4mg
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
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Recipe By Martha Stewart-3