Preheat oven to 375 degrees.
Cook ground beef, onion and garlic until meat is browned, then drain.
Add tomato sauce, spaghetti sauce, garlic powder and italian seasoning.
Simmer for 15-20 minutes, covered.
In a separate bowl coming ricotta cheese, eggs, milk and italian seasoning. Mix well.
Cook noodles for 1/2 the recommended time on the box.
Layer a 9x13 pan with a small amount of meat sauce (just enough so the noodles won't stick).
Layer 3 noodles across the sauce.
Cover noodles with 1/3 of meat sauce mixture.
Cover sauce with 1/3 shredded cheese.
Cover cheese with 1/2 ricotta mixture.
Cover with last 3 noodles.
Spread last 1/3 of meat sauce over noodles.
Cover sauce with remaining cheese.
Sprinkle last 1/3 of shredded cheese over sauce.
Sprinkle parmesan cheese over the top.
Cover with foil and bake for 30 minutes.
Take foil off and bake for an additional 15 minutes, or until cheese is golden brown.
Once I only grabbed an 8oz bag of shredded cheese instead of 16 oz so I used sliced provolone, it turned out wonderful. Also, if you don't have a full house you might want to break these down into two smaller pans and freeze one. You can put it into the oven straight from the freezer, just adjust your baking time.
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|Serving Size: 1 Serving (856g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 419 (47%)|
|Amt Per Serving||% DV|
|Total Fat 46.5g||62 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 396.7mg||122 %|
|Sodium 3276.8mg||113 %|
|Potassium 2150.8mg||57 %|
|Total Carbohydrate 66.5g||20 %|
|Dietary Fiber 10.4g||41 %|
|Sugars, other 56.1g|
|Protein 54.4g||78 %|
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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: 890
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