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    You are in: Home / Recipes / Vegetarian Potato Lasagna Recipe
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    Vegetarian Potato Lasagna

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on September 18, 2005

      A delicious recipe which I knew I’d love from a simple scan of the ingredients, so because I was aiming to put some of this in the freezer, I tripled the recipe. I used 4 packets of frozen spinach – thawed overnight and thoroughly squeeze-dried. A dish cannot have too much spinach in it for me; I also added a couple of handfuls of baby spinach leaves which were just a bit too limp for sandwiches and salads, but fine for cooking. I added ½ teaspoon of ground nutmeg to the cheese mixture. The only other changes I made were to sauté two finely chopped onions and 6 cloves of garlic and add those to the tomatoes. I used Evelyn's Fried Red Tomatoes Evelyn's Fried Red Tomatoes as the sauce. I agree with Bunny’s Mom that this recipe makes more like 6 generous servings rather than 4 (I had 18 serves rather than 12). Thank you, Kumquat the Cat’s friend, for a fabulous and versatile recipe I know I’ll be making again.

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    • on September 14, 2005

      I've been debating whether this recipe is a 4* or 5*, so will go to the 5*. I think the lemon was just a little bit too strong in this recipe. It was pretty easy to make. I would say that this is probably closer to 6 generous servings rather than 4 servings.

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    Nutritional Facts for Vegetarian Potato Lasagna

    Serving Size: 1 (635 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 351.7
     
    Calories from Fat 87
    24%
    Total Fat 9.7 g
    14%
    Saturated Fat 4.4 g
    22%
    Cholesterol 18.6 mg
    6%
    Sodium 846.5 mg
    35%
    Total Carbohydrate 55.0 g
    18%
    Dietary Fiber 5.9 g
    23%
    Sugars 13.0 g
    52%
    Protein 12.5 g
    25%

    The following items or measurements are not included:

    fresh flat-leaf parsley

    lemons, zest of

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