A definite winner.
In a large sauce pan cook beef until brown; drain fat. Stir in tomato
sauce; tomato paste; water; 1 1/2 teaspoons each of oregano, basil, and Italian seasoning; sugar; garlic; 1/2 teaspoon each of the salt and pepper; and the bay leaf. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes until desired consistency. Remove from heat; discard bay leaf.
Preheat oven to 400 degrees.
In a large bowl combine egg, ricotta cheese, bread crumbs, parsley and remaining oregano, basil, Italian seasoning, salt and pepper. Stir in 2 cups of the mozzarella cheese.
Spoon about 1/2 cup of the sauce over bottom of a 3 quart rectangular baking dish; set aside.
Cut each cooked lasagna noodle in half crosswise. Place a spoonful of ricotta mixture at one end of each noodle; roll up and arrange in baking dish, seam side down.
Spoon remaining sauce over noodles. Cover loosely with foil. Bake for 30 minutes or until heated through. Uncover and sprinkle with remaining mozzarella cheese. Bake 5 minutes more to melt cheese. Let stand 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (314g) | ||
Recipe Makes: 8 | ||
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Calories: 559 | ||
Calories from Fat: 234 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 157.5mg | 48 % | |
Sodium 1293.6mg | 45 % | |
Potassium 762.9mg | 20 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 32.4g | ||
Protein 46.2g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 559
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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