| 8 servings | Mexican Vegetable Stew | |
| 7.06 oz | Pasta, dry, lasagna sheet | |
| 2⅙ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 107.30 oz | altogether (view nutrition facts) |
Preparation
- Serving size:13.40 oz (calculated)
- Temperature: 392 °F
- Prepare the mexican vegetable stew.
- Assemble the lasagna by first adding some stew to a baking dish.
- Sprinkle with a bit of mozzarella, then add a layer of pasta.
- Continue alternating stew, mozzarella and pasta.
- Finish with a layer of stew and the remaining mozzarella.
- Bake for about 30 minutes. Check that the pasta is soft and the mozzarella is golden-brown.
- Calorie count518 kcal
- % of calories by macros
Fat 45.8 % 237 kcal 26.5 g Net Carbs 35.9 % 186 kcal 46 g Dietary Fiber 3.3 % 17 kcal 8.7 g Protein 15.1 % 78 kcal 19.6 g - Approx. WW SmartPoints™19.2
- Cholesterol 71.7 mg
- Sodium 1155.1 mg
- Fat 26.5 g
- Saturated Fat 14.4 g
- Trans Fat 0 g
- Carbohydrates 55.1 g
- Dietary Fiber 8.7 g
- Total Sugars 11.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 19.6 g
- Calcium 298 mg
- Iron 2.4 mg
- Magnesium 70 mg
- Potassium 725 mg
- Zinc 2.3 mg
- Vitamin A (Retinol Equivalents) 536.6 mcg
- Vitamin B12 0.4 mcg
- Vitamin C 69.2 mg
- Folate 73.5 mcg
- Folic Acid 0 mcg