Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 12 Servings
Total Time (median): tell us
Ingredients
- 16 Ounces Ricotta Cheese, Part Skim Milk
- 1/2 cup grated Parmesan cheese
- 2 Each Large Egg, Whole
- 52 Ounces Spaghetti Sauce, Light, Ragu two 26 oz. jars
- 1/2 Cup Water
- 16 Ounces Lasagna Noodles uncooked
- 1 pound Italian Sausage cooked and drained
- 2 Cups Mozzarella Cheese, Part Skim Milk (16-ounces)
- 1 teaspoon chopped parsley
Preparation
Preheat oven to 350?. In a bowl, combine Ricotta, Parmesan cheese and eggs; mix well. On bottom of a 15x9-inch greased baking dish, spread 1 cup pasta sauce. Top with half each of the uncooked lasagna noodles, Ricotta cheese mixture, sausage, remaining pasta sauce and Mozzarella. Repeat layering. Top with parsley. Cover tightly, bake 1 hour or until hot and bubbly. Let stand covered 15 minutes before serving. Refrigerate leftovers.
Per Serving (excluding unknown items): 457 Calories; 20g Fat (40.4% calories from fat); 25g Protein; 43g Carbohydrate; 5g Dietary Fiber; 89mg Cholesterol; 1059mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.
