Preheat the oven to 350 degrees F. In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, milk, basil and garlic. Mix well. Season with salt and pepper. To assemble, spread 2 1/2 cups of the meat sauce on the bottom of a deep dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dried noodles. Spread a 1/4 of the cheese filling evenly over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake until bubbly and golden, about 45 minutes to 1 hour. Remove from the oven and cool for 10 minutes before serving. Slice and serve.
Per Serving (excluding unknown items): 243 Calories; 17g Fat (63.2% calories from fat); 16g Protein; 6g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 444mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 139 (58%)|
|Amt Per Serving||% DV|
|Total Fat 15.5g||21 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 64.5mg||20 %|
|Sodium 577.8mg||20 %|
|Potassium 107.1mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.1g|
|Protein 20.2g||29 %|
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Calories per serving: 238
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