Lasagna using no-boil noodles which cook in the oven with no prep required.
Combine all of the cottage/ricotta cheese, half of the mozzarella cheese, the egg, and the Italian seasoning in a bowl.
Spray or grease a 9x13 glass pan. Spread spaghetti sauce evenly on bottom (about 3/4 cup). Sprinkle with 1/4 of the meat. Cover with 1 layer of lasagna noodles. Cover with 1/3 of the cheese/egg/seasoning mixture.
Repeat sauce/meat/noodles/cheese mix 2 more times.
Spread remaining sauce and meat on top. Sprinkle remaining half of the mozzarella cheese on top. Sprinkle Parmesan cheese on top.
Cover with foil and bake at 350 degrees for 25-30 minutes. Remove foil and bake 10 additional minutes. Remove from oven and let stand at least 5 minutes.
If refrigerated prior to baking add 15 minutes to first baking segment.
Cottage cheese will result in a slightly more loose lasagna. Ricotta cheese will result in a slightly more firm, solid lasagna.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 671 | ||
Calories from Fat: 344 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 15.3g | 77 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 150.4mg | 46 % | |
Sodium 737.8mg | 25 % | |
Potassium 711.7mg | 19 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 42.4g | ||
Protein 34.7g | 50 % | |
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: 671
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