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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,Italian,European
spoonacular Score:71%

Spoonacular Score: 71%

 

The recipe Lasagna Silvian is ready in around 45 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. This recipe serves 8 and costs $2.64 per serving. One serving contains 523 calories, 27g of protein, and 34g of fat. 1 person were impressed by this recipe. A mixture of zucchini, pacific natural foods creamy tomato soup, portabella mushroom, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked this main course. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 66%. Try Silvia’s Focaccia Pugliese, Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine), and Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna) for similar recipes.

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. The Bibbiano Chianti Classico Riserva with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Bibbiano Chianti Classico Riserva

A well-balanced, flavorful wine that is especially good for the vintage. It offers attractive red cherries and berries and spicy, garrigue and lapsang suchong smoky tea notes on the nose and palate. It has a silky attack, a well-balanced palate and a persistent finish.

» 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 ounces
8 ounces portabella mushroom cap
portabella mushroom cap
2 Tbsps
2 Tbsps butter
butter
16 ounces
16 ounces frozen spinach
frozen spinach
3
3  zucchini
zucchini
30 ounces
30 ounces ricotta cheese
ricotta cheese
2
2  eggs
eggs
2 cups
2 cups mozzarella cheese
mozzarella cheese
0.5 cup
0.5 cup parmesan
parmesan
1 quart
1 quart tomato soup
tomato soup
1 medium sweet onion
1 medium
sweet onion
4 Tbsps virgin olive oil
4 Tbsps
virgin olive oil
8 ounces portabella mushroom cap
8 ounces
portabella mushroom cap
2 Tbsps butter
2 Tbsps
butter
16 ounces frozen spinach
16 ounces
frozen spinach
3  zucchini
3
zucchini
30 ounces ricotta cheese
30 ounces
ricotta cheese
2  eggs
2
eggs
2 cups mozzarella cheese
2 cups
mozzarella cheese
0.5 cup parmesan
0.5 cup
parmesan
1 quart tomato soup
1 quart
tomato soup
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Equipment

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


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: $2.64
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
$3.95
$0.48
$3.44
$1.05
$3.04
$21.10
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Nutritional Information

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