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Susan's Favorite Lasagna
(Recipe for 12 servings)
Mushrooms, common, raw, cut in pieces, 2.5 oz per cup
Garlic, raw, average cloves (1/9 oz)
Water, municipal, average
Spaghetti sauce, low-sodium, 8.8 oz per cup
Spinach, frozen, boiled, drained, unsalted, yield from 10-oz package (7.8 oz)
Tofu, raw, firm
Yeast, Brewer's, Lewis Labs
Oregano, ground, 1/19 oz per teaspoon
1 1/2 tsps
Cayenne pepper (red), 1/16 oz per teaspoon
Shells (pasta, small), enriched, dry
DirectionsThe shells are obviously lasagna noodles, but pasta is pasta as far as per ounce nutrition is concerned (save for variants, like spelt, whole wheat, etc..)
For all the preparation details, see Susan's awesome blog, The Fatfree Vegan Kitchen.
Nutrients in 1 Serving
%DV means percentage of the Daily Value, the amount recommended for the average American adult. Your needs may differ.
Trans Fat g
Dietary Fiber g
Vitamin A mcg
Vitamin C mg
Vitamin D IU
Vitamin E IU
Vitamin B6 mcg
Vitamin B12 mcg
Water fl oz
Alcohol fl oz
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