I like to substitute crushed red pepper flakes for the black pepper in the sauce, and reserve the black pepper for the ricotta mixture.
In large heavy pan, lightly brown beef, onion and mushrooms in oil.
Add tomatoes, paste, water, parsley, salt, Splenda, garlic powder, 1/2 teaspoon black pepper, and Italian seasoning; simmer uncovered, stirring occasionally, about 30 minutes.
Meanwhile cook noodles as directed; drain.
Stir eggs and 1/2 teaspoon black pepper into ricotta until smooth; set aside.
Preheat oven to 350F.
In 13x9x2" baking pan, spread about 1 cup sauce.
Then alternate layers of pasta, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.
Cover tightly with plastic wrap, then with foil.
Bake for 40 to 50 minutes until hot and bubbling.
Allow to stand for 15 minutes; cut into squares to serve.
Per Serving: 409 Calories; 25g Fat (54.3% calories from fat); 23g Protein; 25g Carbohydrate; 14g Dietary Fiber; 105mg Cholesterol; 902mg Sodium.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 12|
|Calories from Fat: 303 (58%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 277.6mg||85 %|
|Sodium 438.9mg||15 %|
|Potassium 783.7mg||21 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 19.9g|
|Protein 33.6g||48 %|
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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: 523
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