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Lasagna
Recipe #295705 |
1¾ hours |
45 min prep |
SERVES
12
,
1
9 x 11 pan
Ingredients
Directions
1
Mix the ricotta and 2 cups each of the cheeses in a bowl. Leave remaining shredded cheeses alone to add to layers later. Set aside. Brown ground beef and add spaghetti sauce. Simmer.2
Thinnly slice tomotoes, zucchini, squash and mushrooms.3
Layer the lasagna in pain -- sauce, veggies, cheese, noodles. Repeat for 3 layers with top layer of meat sauce, veggies and cheese.4
Bake at 350 F for 60 minutes.5
Enjoy.6
You can add fresh spinace leaves to the layers as well if you wish.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (343g) Recipe makes 12 servings |
||
| Calories 581 | ||
| Calories from Fat 325 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.2g | 55% | |
| Saturated Fat 19.7g | 98% | |
| Monounsaturated Fat 11.6g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.5g | ||
| Cholesterol 127mg | 42% | |
| Sodium 786mg | 32% | |
| Potassium 777mg | 22% | |
| Total Carbohydrate 25.9g | 8% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 7.5g | ||
| Protein 38.0g | 75% | |
| Vitamin A 1392mcg | 27% | |
| Vitamin B6 0.5mg | 25% | |
| Vitamin B12 2.5mcg | 42% | |
| Vitamin C 11mg | 19% | |
| Vitamin E 1mcg | 4% | |
| Calcium 576mg | 57% | |
| Iron 3mg | 18% | |
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