Yummy lasagna
1. Brown meat with pressed garlic, pepper and mushrooms. Drain fat and add tomato sauces and herbs. Simmer for 45 minutes.
2. Boil noodles as directed on packaging. Carefully drain in colander.
3. Combine 4 cups mozzerella and parmesan cheese.
4. Spread a layer of ricotta cheese on each noodle (about 1 1/2 tablespoons) then top with mozzarella/parmesan mixture. Roll up noodle and place upright in large baking pan. Fill pan with rolls and top with meat sauce.
5. Bake at 350? for 1hour or till heated through. Can be made the night before and refrigerated to cook the following day.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 24 | ||
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Calories: 433 | ||
Calories from Fat: 306 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 93mg | 29 % | |
Sodium 592.1mg | 20 % | |
Potassium 590.8mg | 16 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 7.4g | ||
Protein 21.9g | 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: 433
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