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    You are in: Home / Italian / Portabello Mushroom Lasagna Recipe
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    Portabello Mushroom Lasagna

    Average Rating:

    1 Total Reviews

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    • on July 14, 2009

      Yummy! I played around with this recipe quite a bit to make it healthy and it was good. I used 1% milk, 1/2 cup total olive oil (1/4 cup for sauteeing and 1/4 cup to make the roux), no butter and the rest was as listed. I also used whole wheat noodles as suggested. I cut the serving size in 1/2 and the total WW points ended up being 6, which is really good! I think that not using the butter cut way back on flavour, but I would have doubled the spices had I thought about that. That's why I didn't take any stars away - this recipe is very good but I kind of modified it like crazy! I do recommend it for sure! Made for Newest Zaar Tag. Thanks! :)

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    Nutritional Facts for Portabello Mushroom Lasagna

    Serving Size: 1 (389 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 654.7
     
    Calories from Fat 309
    47%
    Total Fat 34.4 g
    52%
    Saturated Fat 20.8 g
    104%
    Cholesterol 91.9 mg
    30%
    Sodium 333.1 mg
    13%
    Total Carbohydrate 64.7 g
    21%
    Dietary Fiber 3.9 g
    15%
    Sugars 11.9 g
    47%
    Protein 23.3 g
    46%

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