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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (148g) Recipe makes 12 servings |
||
| Calories 266 | ||
| Calories from Fat 114 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 6.8g | 33% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 72mg | 24% | |
| Sodium 519mg | 21% | |
| Potassium 331mg | 9% | |
| Total Carbohydrate 22.9g | 7% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 6.2g | ||
| Protein 14.6g | 29% | |
No-Boil Cheesy Lasagna (Vegetarian) With Optional Meat Sauce
By: mliss29
Mar 21, 2008
Adapted the Martha Gooch package of regular lasagna. My sister says lasagna packaged as "no-boil" is a scam! :lol: I make the meat sauce by frying up 1/2 - 1 pound of meat (usually gound turkey), pouring a 26 oz can of pasta sauce in it, and heating it through.
SERVES 12
Ingredients
- 8 ounces lasagna noodles, uncooked
- 15 ounces ricotta cheese
- 1/2 cup parmesan cheese, grated
- 2 eggs
- 1 (26 ounce) jar pasta sauce
- 2 cups mozzarella cheese, shredded
Directions
1
Preheat oven to 350°F.2
Combine ricotta, parmesan, and eggs and mix well.3
In a 9x13 dish, spread about 1/3 of the sauce. (About 1 cup.).4
Layer with half each of the uncooked lasagna noodles, ricotta mixture, remaining pasta sauce, and mozarella.5
Repeat layering.6
Cover tightly with alumninum foil and bake covered for 45 minutes.7
Uncover and bake an additional 15 minutes.8
Let stand 10 minutes before serving.
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- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > Taste/Mood > Savory
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: **Jubes**
On Jul 12, 2008
Reviewed for Aussie NZ Recipe Swap for July 08 Loved it. I made the meat sauce using chicken mince (ground chicken) and added in a diced onion and some garlic with the chicken. Then added chopped fresh basil to the sauce. I used gluten-free no-boil lasagne sheets and otherwise made according to the recipe. I didn't have any problems with the noodles not being cooked thoroughly- in fact they were perfect. The cheese mixture was a quick alternative to actually making cheese/bechamel sauce. Photo also being posted
From: ellie_
On May 6, 2008
This was okay but a bit dried lasagna than we like. I added about 1/2 can of tomatoes on top to cover the noodles, but the noodles were still a bit crunchy when we ate the lasagna. Thanks for sharing though.
From: Colorado Cook 123
On Mar 22, 2008
This is a good recipe. The one I use is from R-F lasagna box and another one I've used is from a woman's magazine of years ago. It added about 1 c. water and here in CO I've found that works the best. I never made lasagna before I found these recipes. Adding most of the mozzarella to the ricotta mix works good too leaving some for the top.
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