Ingredients
8 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
1 tablespoon vegetable oil
2 red bell peppers, chopped into pieces
3 bunches fresh spinach
1/2 kilos button mushrooms, sliced
1 jar pizza sauce, for spaghetti
200 grams ricotta cheese
150 grams Mozzarella cheese, shredded
1/3 cups Parmesan cheese, shredded or powdered
1 egg
1 box lasagna sheets
0.51 onzas líquidas vegetable oil
2 red bell peppers, chopped into pieces
3 bunches fresh spinach
1.1 libras button mushrooms, sliced
1 jar pizza sauce, for spaghetti
7.05 onzas ricotta cheese
5.29 onzas Mozzarella cheese, shredded
1 onza Parmesan cheese, shredded or powdered
1 egg
1 box lasagna sheets
1 tablespoon vegetable oil
2 red bell peppers, chopped into pieces
3 bunches fresh spinach
6.67 tazas button mushrooms, sliced
1 jar pizza sauce, for spaghetti
12.7 cucharadas ricotta cheese
1.28 tazas Mozzarella cheese, shredded
0.33 cups Parmesan cheese, shredded or powdered
1 egg
1 box lasagna sheets
1.5 centilitros vegetable oil
2 red bell peppers, chopped into pieces
3 bunches fresh spinach
0.5 kilos button mushrooms, sliced
1 jar pizza sauce, for spaghetti
200 grams ricotta cheese
150 grams Mozzarella cheese, shredded
28.33 gramos Parmesan cheese, shredded or powdered
1 egg
1 box lasagna sheets
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
5
g
1.67%
Total lipid (fat)
5.5
g
8.46%
Provided by
Sign up for KiwiPro and discover the calories and all the nutritional information of this recipe!
Log in and get a subscription to KiwiPro
Tips
Storage of dry pasta: Dry lasagna will last almost indefinitely if stored in an airtight glass or plastic container in a cool, dark place. However, whole wheat dry pasta can spoil, so it should be used within the timeframe recommended on the package.