This is just a good, basic recipe for lasagna.
Preheat oven to 350?
SAUCE:
(4 cups of jarred pasta sauce or below)
3/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1/4 cup chpped, fresh parsley
1 medium onion, chopped
2 garlic cloves, minced
28 ounced crushed tomatoes
3/4 cups water
1 teaspoon sugar
Add cooked ground beeg and pasta sauce in a saucepan and bring to a boil. Cover and simmer for 5 minutes. In a medium bowl, combine ricotta cheese, eggs and 1 1/2 cups of the mozzarella and 3/4 cups of the parmesan. In a 9" x 13" pan, add 1 cup of sauce and spread. Place 1/3 of the cooked noodles over the sauce. Spread 1/2 of the cheese mixture over the noodles and top with 1/3 of the meat sauce. Repeat. Top with noodles and meat sauce. Cover with foil and bake at 350? for 40 minutes. Uncover and sprinkle with remaining 1/2 cup of mozzarella and 1/4 cup of parmesan. Bake an additional 10 minutes. Let stand 15 minutes before cutting and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 6-8 Servings | ||
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Calories: 401 | ||
Calories from Fat: 177 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 226mg | 70 % | |
Sodium 738.1mg | 25 % | |
Potassium 188.1mg | 5 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 23.5g | ||
Protein 31.6g | 45 % | |
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: 401
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