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Ingredients
- 1 ½ oz Parmesan cheese cut into pieces
- 5 - 10 sprigs fresh parsley, leaves only
- ⅛ tsp ground black pepper
- 45 oz water divided
- 2 tsp salt divided
- 6 oz dried lasagna pasta
- 2 oz yellow onions cut into pieces
- 2 oz carrots cut into pieces
- 2 oz celery cut into pieces
- 1 garlic clove
- 1 oz extra virgin olive oil
- 10 ½ oz eggplant diced (½ in.)
- 18 oz canned crushed tomatoes
- 9 oz ricotta cheese
- Nutrition
- per 1 portion
- Calories
- 435 kcal / 1820 kJ
- Protein
- 19 g
- Fat
- 20 g
- Carbohydrates
- 47 g
- Fibre
- 7 g
- Saturated Fat
- 8 g
- Sodium
- 954 mg
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