Preheat oven to 425.
In a medium/large skillet, combine ground beef and onion. Cook on medium-high heat until ground beef is browned. Drain well.
In a medium bowl, combine ricotta cheese, 1 cup mozzarella, ½ cup Parmesan, eggs and basil. Mix well.
In another bowl, combine the spaghetti sauce, water and the ground beef & onion. Mix well.
In a 9" x 13" lasagna pan, spread 2 cups of meat sauce.
Place 1/3 of the UNCOOKED lasagna noodles on top of sauce.
Spread ½ of the cheese mixture over noodles. Repeat process of layering sauce, noodles and cheese mixture - always making sue that the noodles sit ON TOP OF the sauce.
Sprinkle with remaining mozzarella and Parmesan.
Wrap the lasagna tightly with a DOUBLE-LAYER of aluminum foil.
Bake for 1 hour or until the lasagna is fork tender.
Let stand for 10 minutes, sealed in the foil before cutting and serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (58g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 34 (51%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 24.6mg||8 %|
|Sodium 25.8mg||1 %|
|Potassium 123.3mg||3 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 7.6g||11 %|
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: 67
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