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Lasagna Silvia

 
One serving costs about $2.76 One serving costs about $2.76

$2.76 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:68%

Spoonacular Score: 68%

 

Lasagna Silvia might be just the main course you are searching for. One serving contains 501 calories, 25g of protein, and 33g of fat. This gluten free recipe serves 8 and costs $2.76 per serving. Head to the store and pick up butter, ricotta cheese, spinach, and a few other things to make it today. To use up the tomato soup you could follow this main course with the Tomato Soup Cupcakes with Mocha Buttercream as a dessert. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. 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.

Sangiovese, Chianti, and Montepulciano are great choices for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Hills Vineyard Rosato di Sangiovese with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Hills Vineyard Rosato di Sangiovese

Our DRY rosé wine, made with Sangiovese grapes, is dry, yet fruity, and a perfect wine with our Texas foods, like Bar-B-Q and even hamburgers!! Taste raspberry, strawberry & cherry!

» Get this wine on Amazon.com

Ingredients

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

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

  1. Pre heat oven to 350 degrees
  2. Coat a 9X12 Lasagna pan with non stick spray
  3. Drain ricotta cheese in a sieve while preparing onions and mushrooms.
  4. On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes. Transfer to large mixing bowl.
  5. 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.
  6. Beat the two eggs and mix with the ricotta cheese.
  7. Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.
  8. Thinly slice 3 zucchini lengthwise to create noodles.
  9. Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.
  10. Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.
  11. Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.
  12. Sprinkle with 1/4 of the mozzarella cheese.
  13. Repeat the layers two more times.
  14. Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.
  15. Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.
  16. Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark.
  17. Bake for 1 hour, then uncover and bake for 15 minutes more.
  18. 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: $3.09
Ingredient
1/4 cup butter
3 eggs
16 ounces frozen spinach
1 pound mozzarella cheese
1/2 cup parmesan
8 ounces portabella mushroom cap
7 ounces ricotta cheese
1 sweet onion
1 quart tomato soup
4 tablespoons virgin olive oil
3 zucchini
Price
$0.49
$0.72
$3.08
$6.97
$1.05
$2.51
$3.52
$0.95
$3.04
$0.67
$1.69
$24.69

Tips

Health Tips

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

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

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

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

  • 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.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • 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.

  • get more cooking tips

Green Tips

  • 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!)

  • 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.

Disclaimer

Nutritional Information

Quickview
500 Calories
25g Protein
33g Total Fat
29g Carbs
25% Health Score
Limit These
Calories
500
25%

Fat
33g
51%

  Saturated Fat
15g
99%

Carbohydrates
29g
10%

  Sugar
15g
17%

Cholesterol
138mg
46%

Sodium
1050mg
46%

Get Enough Of These
Protein
25g
51%

Vitamin K
224µg
214%

Vitamin A
8068IU
161%

Calcium
532mg
53%

Selenium
32µg
46%

Phosphorus
451mg
45%

Vitamin C
33mg
41%

Manganese
0.77mg
38%

Potassium
1304mg
37%

Vitamin B2
0.57mg
33%

Folate
132µg
33%

Vitamin B12
1µg
27%

Vitamin E
3mg
24%

Vitamin B6
0.48mg
24%

Magnesium
94mg
24%

Zinc
3mg
22%

Fiber
4g
18%

Iron
2mg
16%

Copper
0.31mg
15%

Vitamin B3
3mg
15%

Vitamin B1
0.2mg
13%

Vitamin B5
0.99mg
10%

Vitamin D
0.83µg
6%

covered percent of daily need

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