I often use gluten free spaghetti that makes this real tasty for my gluten friends and it taste great for us too.
Source: My grandmothers cookbook
1. Place diced tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, italian seasoning, salt, peppers, sugar and bay leaves in a skillet and cook on medium heat until it thickens. about 40 minutes. 2. In another skillet cook the meat and drain. 3. place the cooked meat in the sauce and cook about 10 minutes. 4. Mix the cottage cheese, egg, asiago, provolone, and cheddar cheeses in a large bowl. 5., to assemble, Grease a 9x13 baking dish and layer a. thin layer of sauce, b. lasagna noodles, c. cheese mixture. Do this 3 times. Top with parmesan cheese and chunks of cream cheese. Cover and refrigerate, freeze or bake at 350 for 50 minutes or till bubbly. If you use gluten free noodles, they need to be cooked first.
I often use 2 smaller dishes and make 2 meals out of it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (655g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 730 | ||
Calories from Fat: 393 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.7g | 58 % | |
Saturated Fat 24.8g | 124 % | |
Monounsaturated Fat 13.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 158.2mg | 49 % | |
Sodium 1898.1mg | 65 % | |
Potassium 1843.3mg | 49 % | |
Total Carbohydrate 43.2g | 13 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 39.3g | ||
Protein 44.2g | 63 % | |
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: 730
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