Try this Northern-Style Lasagna recipe, or contribute your own.
Suggest a better descriptionIn 10" skillet over medium-high heat, cook bacon until crisp. Spoon off fat. Add beef and onion. Cook until meat is browned and is thoroughly cooked and no pink remains, stirring once during cooking to separate meat. Spoon off fat. Stir in spaghetti sauce; set aside. Meanwhile, in small bowl, combine soup and milk. In another small bowl, combine ricotta and 1/4 cup of parmesan. In 13x9" baking dish, spread 1-1/2 cups of meat sauce. Top with 3 lasagna noodles, spread with 1/2 of soup mixture, 1/2 of cheese mixture, and 1/3 of remaining meat sauce. Repeat layers. Top with remaining lasagna noodles and remaining meat sauce. Cover with foil. Bake at 375 for 30 minutes. Uncover, sprinkle with remaining 1/4 cup parmesan. Bake 10 minutes more or until hot and bubbling. Let stand 10 minutes before serving. TIP: In northern Italy, many lasagna recipes often use a creamy white sauce along with the traditional red sauce. (Source: "Campbells Simply Delicious Recipes") (MMd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 501 | ||
Calories from Fat: 317 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 13.6g | 68 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 98.3mg | 30 % | |
Sodium 524.6mg | 18 % | |
Potassium 699.6mg | 18 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 17.3g | ||
Protein 24.4g | 35 % | |
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: 501
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