Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
1475
Calories
56g
Protein
62g
Fat
168g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive oil for cooking
- 4 lb. zucchini, cut lengthwise into 1/4-inch-thick
- slices
- Salt and freshly ground pepper, to taste
- 4 cups ricotta cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. chopped fresh tarragon
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 5 cups milk, warmed
- Freshly grated nutmeg, to taste
- 1 1/2 lb. fresh pasta, cut into lasagna noodles, cooked until just tender (see related recipe at left)
- 4 lb. tomatoes, peeled, seeded and coarsely chopped
- 1 lb. mozzarella cheese, shredded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes