No need to cook the lasagna noodles.
Mix ricotta, spinach, lots of oregano, egg and half the mozzarella cheese.
Put into a 9x12 inch pan in layers: 1/4 of the sauce, 4 uncooked noodles (slightly overlapping), 1/2 of the mixture, 1/4 of the sauce, 4 noodles, 1/2 of the mixture, 1/4 of the sauce, 4 noodles, rest of the sauce, rest of the mozzarella.
This can be kept in the refrigerator overnight, or until needed. Before cooking, preheat oven to 375 degrees F. Pour 1 cup of water around edges of the pan, seal with foil. Bake for 1 hour and 15 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 361 | ||
Calories from Fat: 122 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 68.6mg | 21 % | |
Sodium 745.1mg | 26 % | |
Potassium 581mg | 15 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 34.7g | ||
Protein 20.3g | 29 % | |
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: 361
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