HEAT oven to 350F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat layers twice. Top with remaining noodles, sauce and cheeses. Cover with greased foil.
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Substitute 1 pkg. (10 oz.) frozen chopped spinach for the browned ground beef. Thaw spinach; squeeze out excess liquid. Prepare as directed, covering each ricotta layer with 1/3 of the spinach.
Adding water to the sauce helps cook traditional noodles during baking, so you don't have to cook them beforehand. This saves you 15 to 20 min. of prep time.
1 hr 35 min
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 12|
|Calories from Fat: 237 (57%)|
|Amt Per Serving||% DV|
|Total Fat 26.3g||35 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 107.5mg||33 %|
|Sodium 455.2mg||16 %|
|Potassium 476.6mg||13 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 19.2g|
|Protein 22.7g||32 %|
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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: 416
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