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Add a photoServings: 4
Ingredients
- 3 ounce Lasagna noodles, coarsely Broken
- 2 c. Broccoli florets, cooked and Chilled
- 1 1/2 ounce Gorgonzola cheese, crumbled
- 8 x Dry tomato halves, soaked Liquid removed, coarsely minced
- 2 Tbsp. Dijon vinaigrette dressing
- 2 tsp Grated parmesan cheese
- 2 tsp Balsamic vinegar Freshly grnd black pepper
Directions
- 1. In large pot of boiling water, cook lasagna noodles 10-12 min, till tender; drain and rinse with cool water. 2. In medium bowl, combine noodles with remaining ingredients; toss to mix well. Cover and chill till chilled. Toss before serving.
- Each serving provides: 1 FA, 1/2 P, 2 V, 1 B, 5 C.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 4 servings | |
| Calories 174 | |
| Calories from Fat 54 | 31% |
| Total Fat 6.09g | 8% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 303mg | 13% |
| Potassium 438mg | 13% |
| Total Carbs 23.65g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.08g | 3% |
| Protein 7.27g | 12% |
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