Photo: Markus Spiske
Lasagne with Ricotta Filling, Chipotle-Tomato Sauce, and Poblano Pesto Recipe
9 ingredients
12 servings
openrecipes
Be sure to make your Poblano Pesto and Chipotle-Tomato Sauce ahead of time.
Estimated Nutrition (whole recipe, rough)
387
Calories
28g
Protein
25g
Fat
10g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 32 ounces whole-milk ricotta cheese
- 1/2 to 1 teaspoon freshly grated nutmeg, to taste
- 1 cup freshly grated Parmesan cheese
- 1/2 to 3/4 teaspoon kosher salt, to taste
- 1/4 to 1/2 teaspoon freshly ground black or white pepper, to taste
- 1 cup
- 12 “no boil” lasagna noodles
- 1 1/4 cups shredded mozzarella cheese (optional)
- 1 recipe
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes