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Lasagna Silvia

 
One serving costs about $2.64 One serving costs about $2.64

$2.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:65%

Spoonacular Score: 65%

 

Lasagna Silvian is a main course that serves 8. One portion of this dish contains approximately 27g of protein, 34g of fat, and a total of 523 calories. For $2.64 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. 1 person were glad they tried this recipe. Head to the store and pick up butter, eggs, portabella mushroom, and a few other things to make it today. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is a rather inexpensive recipe for fans of Mediterranean food. It is brought to you by Foodista. With a spoonacular score of 65%, this dish is solid. If you like this recipe, take a look at these similar recipes: Silvia’s Focaccia Pugliese, Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna), and Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine).

Chianti, Montepulciano, and Sangiovese are my top picks for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Castello di Volpaia Chianti Classico Riserva. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 24 dollars per bottle.

Castello di Volpaia Chianti Classico Riserva

Color: Ruby red with a trace of garnet Nose: Elegant and intense with hints of spices connected with fruity scents Taste: Good structure with evident tannins and long persistence

» Get this wine on Wine.com

Ingredients

Servings:
1 medium
1 medium sweet onion
sweet onion
4 Tbsps
4 Tbsps virgin olive oil
virgin olive oil
8 oz
8 oz portabella mushroom cap
portabella mushroom cap
2 Tbsps
2 Tbsps butter
butter
16 oz
16 oz frozen spinach
frozen spinach
3
3  zucchini
zucchini
30 oz
30 oz ricotta cheese
ricotta cheese
2
2  eggs
eggs
2 cups
2 cups mozzarella cheese
mozzarella cheese
0.5 cups
0.5 cups parmesan
parmesan
1 qt
1 qt tomato soup
tomato soup
1 medium sweet onion
1 medium
sweet onion
4 Tbsps virgin olive oil
4 Tbsps
virgin olive oil
8 oz portabella mushroom cap
8 oz
portabella mushroom cap
2 Tbsps butter
2 Tbsps
butter
16 oz frozen spinach
16 oz
frozen spinach
3  zucchini
3
zucchini
30 oz ricotta cheese
30 oz
ricotta cheese
2  eggs
2
eggs
2 cups mozzarella cheese
2 cups
mozzarella cheese
0.5 cups parmesan
0.5 cups
parmesan
1 qt tomato soup
1 qt
tomato soup

Equipment

aluminum foil
aluminum foil
mixing bowl
mixing bowl
frying pan
frying pan
sieve
sieve
oven
oven
aluminum foil
aluminum foil
mixing bowl
mixing bowl
frying pan
frying pan
sieve
sieve
oven
oven


Instructions

Pre heat oven to 350 degrees Coat a 9X12 Lasagna pan with non stick spray Drain ricotta cheese in a sieve while preparing onions and mushrooms. On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes. Transfer to large mixing bowl. In a large frying pan over medium/high heat saut portabella mushrooms in 2 tablespoons butter and 2 tablespoons olive oil until softened; about 5 minutes. Add to the onions. Beat the two eggs and mix with the ricotta cheese. Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach. Thinly slice 3 zucchini lengthwise to create noodles. Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup. Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them. Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini. Sprinkle with 1/4 of the mozzarella cheese. Repeat the layers two more times. Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna. Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top. Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark. Bake for 1 hour, then uncover and bake for 15 minutes more. Let lasagna rest for 15 to 20 minutes prior to serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.03
Ingredient
1 medium sweet onion
4 tablespoons virgin olive oil
8 ounces portabella mushroom cap
2 tablespoons butter
16 ounces frozen spinach
3 zucchini
30 ounces ricotta cheese
2 eggs
2 cups mozzarella cheese
½ cups parmesan
1 quart tomato soup
Price
$0.95
$0.67
$2.51
$0.24
$3.08
$1.69
$15.10
$0.48
$3.44
$1.05
$3.04
$32.25

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • When buying canned soup, look for low-sodium versions to cut down on unnecessary sodium.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
522 Calories
27g Protein
33g Total Fat
31g Carbs
27% Health Score
Limit These
Calories
522
26%

Fat
33g
52%

  Saturated Fat
16g
105%

Carbohydrates
31g
10%

  Sugar
15g
17%

Cholesterol
129mg
43%

Sodium
905mg
39%

Get Enough Of These
Protein
27g
55%

Vitamin K
224µg
214%

Vitamin A
8117IU
162%

Calcium
551mg
55%

Selenium
37µg
54%

Phosphorus
467mg
47%

Vitamin C
33mg
41%

Potassium
1360mg
39%

Manganese
0.76mg
38%

Vitamin B2
0.62mg
36%

Folate
137µg
34%

Vitamin B6
0.5mg
25%

Magnesium
97mg
24%

Vitamin E
3mg
24%

Zinc
3mg
22%

Vitamin B12
1µg
20%

Fiber
4g
18%

Iron
3mg
17%

Copper
0.32mg
16%

Vitamin B3
3mg
16%

Vitamin B1
0.2mg
13%

Vitamin B5
1mg
10%

Vitamin D
0.71µg
5%

covered percent of daily need

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