Spring Vegetable Lasagna with Fresh Spinach Pasta
Making pasta from scratch takes a bit of extra effort and counter space, but the rewards are worth it: the satisfaction of accomplishment, plus a superior taste and more supple texture than any store-bought variety. (Plus, you'll really impress your friends.) This vegetarian main dish incorporates fresh produce not only in the homemade dough but also in the layers between the noodles.
Source: EatingWell Magazine, May/June 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Equipment: Pasta machine
Nutrition Facts
Serving Size: 1 piece (3x4-inch)
Per Serving:
628 calories; protein 19.2g; carbohydrates 29.5g; dietary fiber 5.6g; sugars 3g; fat 49.8g; saturated fat 25.5g; cholesterol 304mg; vitamin a iu 13473.9IU; vitamin c 15.9mg; folate 123mcg; calcium 209.1mg; iron 6mg; magnesium 43mg; potassium 463.6mg; sodium 629.8mg.
Exchanges:
1 1/2 starch, 1 vegetable, 1 lean protein, 1 high-fat protein, 8 1/2 fat