1 Heat large covered saucepan of salted water to boiling. Add lasagna noodles, and cook as directed.
2 Meanwhile, in a large skillet, Brown the meat over medium heat until no longer pink, breaking out up with a soon, about 3-5 minutes. Stir in marinara; heat to boiling. Summer on low 5 minutes, stirring occasionally; add Italian seasonings and crushed red pepper flakes.
3 In a medium bowl, stir ricotta with basil, parmesan, and coarsely from black pepper, to taste; set aside.
4 Drain noodles; return to saucepan. Add meat sauce, mozzarella, and dollops of ricotta mixture; tips gently. Spoon onto plates and serve.
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|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 206 (60%)|
|Amt Per Serving||% DV|
|Total Fat 22.9g||31 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 100.3mg||31 %|
|Sodium 218.4mg||8 %|
|Potassium 419.8mg||11 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.8g|
|Protein 29.9g||43 %|
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Calories per serving: 344
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