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    You are in: Home / Italian / Roast Vegetable, Spinach and Ricotta Lasagna Recipe
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    Roast Vegetable, Spinach and Ricotta Lasagna

    Average Rating:

    2 Total Reviews

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    • on July 16, 2009

      Tried it and thought it was very good as well. Went back for seconds :) Will cook this for a dinner party next week. I agree that it could use some more cheese. The cheese sauce is very thick and difficult to spread over the pasta. I'd probably double the amount of it and add more milk to make it thinner. I used chilli peppers, as the recipe didn't specify, which was very tasty but probably less authentic and not for the faint of heart. I also used way more than 4 tbsp of oil on the roast vegetables :)

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    • on December 25, 2008

      Made for Christmas dinner and it was pretty good. Would make again, but it is not my 100% favoriate. Did take a lot of work, but it was worth it. Needs more cheese.

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    Nutritional Facts for Roast Vegetable, Spinach and Ricotta Lasagna

    Serving Size: 1 (282 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 376.5
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 11.6 g
    Cholesterol 87.5 mg
    Sodium 391.0 mg
    Total Carbohydrate 18.7 g
    Dietary Fiber 5.6 g
    Sugars 7.0 g
    Protein 15.6 g

    The following items or measurements are not included:

    dried herbs

    lasagna sheets


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