The best lasagna ever, made easy with no-cook lasagna noodles and jars of quality pasta sauce.
Brown meat. Add rest of ingredients to make sauce. Taste often and adjust seasoning. Use lots of fennel.
Combine all ingredients for cheese filling in a large bowl.
Cover bottom of lasagna pan, at least 9X13 inches, with a thin layer of sauce. Then lay down uncooked lasagna noodles, cover noodles with thick layer of cheese, then cover the cheese with a generous layer of meat sauce. Repeat noodles, cheese, and meat sauce. Top last layer of meat sauce with grated Mozzarella cheese, applied liberally.
Bake at 375 F for 30-45 minutes, until it starts bubbling.
To make ahead:
You can make the meat sauce a day or two ahead.
You can assemble the whole lasagna and refrigerate it for a few days before you bake it.
Vegetarian Lasagna:
Substitute for meat:
1 lb zucchini
1 lb mushrooms
3 cloves squeezed garlic (or more)
More of the same seasonings.
* Follow the same instructions for the rest of the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 352 | ||
Calories from Fat: 221 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.6g | 33 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 83.8mg | 26 % | |
Sodium 522.5mg | 18 % | |
Potassium 362.5mg | 10 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 3.8g | ||
Protein 22.2g | 32 % | |
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: 352
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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