Try this One-Skillet Pizza Lasagna recipe, or contribute your own.
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Pre-heat oven to 350 degrees.Mix ricotta, egg, nutmeg, salt and pepper to taste in a bowl. Set aside.In a heavy bottom skillet, place ⅛ cup of tomato sauce on the bottom. Spread it around so it evenly coats the surface. Break up two lasagna sheets and place over sauce. Layer ricotta, torn pieces of mozzeralla, pepperoni and 2-3 spoonfuls of tomato sauce. Repeat the layers, ending with the noodles. Top with remaining sauce, mozzarella, spoonfuls of ricotta, pepperoni and torn basil leaves. Bake in oven for 35 minutes or until cheese is melted and sauce is bubbly. Serve hot.
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Serving Size: 1 recipe (1g) | ||
Recipe Makes: 1 | ||
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Calories: 6 | ||
Calories from Fat: 4 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.9mg | 3 % | |
Potassium 3.9mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
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: 6
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