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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 148.4
  Total Fat 6.8 g
      Saturated Fat 3.2 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 2.5 g
  Cholesterol 20.8 mg
  Sodium 528.5 mg
  Potassium 611.2 mg
  Total Carbohydrate 14.3 g
      Dietary Fiber 3.4 g
      Sugars 5.8 g
  Protein 9.4 g
  Vitamin A 22.5 %
  Vitamin B-12 9.4 %
  Vitamin B-6 13.3 %
  Vitamin C 69.9 %
  Vitamin D 1.1 %
  Vitamin E 5.5 %
  Calcium 15.7 %
  Copper 12.9 %
  Folate 8.1 %
  Iron 11.7 %
  Magnesium 9.6 %
  Manganese 13.1 %
  Niacin 14.5 %
  Pantothenic Acid     7.2 %
  Phosphorus     16.1 %
  Riboflavin 13.6 %
  Selenium 10.7 %
  Thiamin 7.8 %
  Zinc 9.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in No noodle Lasagna

View the full No noodle Lasagna Recipe & Instructions
Submitted by: JOEMELEAGLES

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of No noodle Lasagna

50 calories of Ground beef, lean, (0.67 oz)

36 calories of Parmesan Cheese, grated, (0.08 cup)

17 calories of Stewed Tomatoes, (0.25 cup)

13 calories of Tomato Sauce, (0.17 cup)

11 calories of Eggplant, fresh, (0.08 eggplant, unpeeled (approx 1-1/4 lb))

3 calories of Green Peppers (bell peppers), (0.08 cup, strips)

2 calories of Onions, raw, (0.04 cup, chopped)

2 calories of Zucchini, (0.08 cup, sliced)

2 calories of Portabella Mushrooms, (8.33 grams)

2 calories of Garlic, (0.01 cup)

2 calories of Yellow Peppers (bell peppers), (0.04 pepper, large (3-3/4" long, 3" dia))

1 calories of Summer Squash, (0.08 cup, sliced)

1 calories of Mushrooms, fresh, (0.08 cup, pieces or slices)

1 calories of Carrots, raw, (0.02 cup, chopped)

1 calories of Peppers, sweet, red, fresh, (0.04 cup, sliced)


Nutrition & Calorie Comments  

I followed the recipe closely, but it came out w/ some of the veggies over-cooked & some under-cooked, and very soupy. The eggplant really needs to be skinned (it was tough) & prepped somehow so it's not so watery (some recipes call for it to be salted & pressed, or pre-cooked). Submitted by:
HALOS3RD

(6/24/10)
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