Photo: Eaters Collective
Estimated Nutrition (whole recipe, rough)
906
Calories
51g
Protein
60g
Fat
34g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Swiss Chard | not in our table | 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
- For the sauce:
- About 20 basil leaves
- 4 cloves garlic
- 1/2 teaspoon salt
- One 28-ounce can tomatoes
- For the greens:
- 3 tablespoons olive oil
- 4 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes
- 2 bunches swiss chard, washed, stems trimmed, and cut into ribbons
- Zest from half a lemon
- 1/4 cup white wine
- 3/4 teaspoon salt
- juice from half a 1/2 lemon
- For the cheese and lasagna:
- One 15 or 16-ounce container of whole milk ricotta
- 1 1/3 cup grated parmesan (5 ounces)
- 8 ounces (1/2 pound) fresh mozzarella, finely chopped
- 8 ounces (1/2 pound) low moisture mozzarella, grated
- 2 eggs
- Lots of freshly ground pepper
- About 3/4 pound lasagna noodles
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes