Preheat oven to 350.
Par-boil the lasagna noodles for about 4-5 minutes.
Mix the pasta sauce and diced tomatoes; heat on stove if baking right away.
Beat the eggs with a fork; mix in the ricotta cheese, Parmesan cheese, parsley, salt and pepper.
Grate the Mozzarella, and Monterey Jack together.
In a rectangular baking dish, layer the lasagna as such: noodles to cover the bottom of the dish, half the ricotta mixture, half the sauce, a layer of pepperoni, half the cheese mixture. Add a second layer.
Cover with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes. Let sit for 10 minutes before cutting.
If baking later, add 10 minutes to bake time (before removing foil).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (360g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 673 (65%)|
|Amt Per Serving||% DV|
|Total Fat 74.8g||100 %|
|Saturated Fat 29.9g||150 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 6g|
|Cholesterol 268.7mg||83 %|
|Sodium 2643.1mg||91 %|
|Potassium 783.2mg||21 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 33.8g|
|Protein 53.1g||76 %|
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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: 1039
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