Deconstructed lasagna.
Source: The Pampered Chef "Stoneware Inspirations" Cookboo
1) Preheat oven to 350F. Cook pasta according to package directions.
2) Meanwhile, chop onion and add it to a heavy 12-inch skillet along with the meat. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking meat into small crumbles. Press garlic into beef mixture, stir in pasta sauce and tomatoes, and remove from heat.
3) In 2-qt mixing bowl, lightly beat eggs. Add cheeses, parsley, salt, and pepper; mix well.
4) Assemble by placing cooked pasta into the bottom of a 9"x13" baking pan. Top with meat mixture. Spoon ricotta mixture over sauce; spread evenly.
5) Bake, uncovered, 1 hour or until ricotta mixture is set and lightly browned.
If desired, this recipe can be prepared one day in advance. Prepare through Step 4; do not bake. Cover and refeigerate overnight. When ready to bake, remove from refrigerator and let stand at room temperature 30 minutes. Bake, uncovered, 75 minutes or until lightly browned and edges are bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 264 | ||
Calories from Fat: 123 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 58.6mg | 18 % | |
Sodium 488.8mg | 17 % | |
Potassium 435.6mg | 11 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 11.3g | ||
Protein 21.7g | 31 % | |
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: 264
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