Directions:
- Preheat oven to 425 degrees.
- Thoroughly cook the chicken breast, then dice into small pieces.
- In medium size bowl, combine ricotta cheese, 1 c mozzerella, 1/4 c parmesan, eggs and basil. Mix well.
- In another medium sized bowl, combine spaghetti sauce, water and the diced chicken. Mix well.
- In a 9 x 13 pan, Spread 1 1/2 c of meat sauce and cover with noodles.
- Place 3 lg dollops of cheese mix on each lasagna noodle.
- Cover with meat sauce.
- Add another layer of noodles.
- Repeat layering until you're satisfied with the depth. (I usually do 3 layers of noodles).
- Add final noodles.
- Top with remaining meat sauce.
- Sprinkle remaining mozzerella and parmesan cheese over sauce.
- Wrap lasagna with foil.
- Bake for 60 minutes or until lasagna is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 446.17 Kcal (1868 kJ) | ||
| Calories from fat | 176.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.62g | 30% | |
|---|---|---|---|
| Cholesterol | 183.61mg | 61% | |
| Sodium | 1069.64mg | 45% | |
| Potassium | 591.39mg | 13% | |
| Total Carbs | 10.03g | 3% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 0.89g | 4% | |
| Protein | 57.88g | 116% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 914.6mg | 91% | |
| Amount Per 100 g | |||
| Calories | 119.44 Kcal (500 kJ) | ||
| Calories from fat | 47.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 30% | |
|---|---|---|---|
| Cholesterol | 49.15mg | 61% | |
| Sodium | 286.35mg | 45% | |
| Potassium | 158.32mg | 13% | |
| Total Carbs | 2.69g | 3% | |
| Sugars | 0.17g | 3% | |
| Dietary Fiber | 0.24g | 4% | |
| Protein | 15.49g | 116% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.2mg | 3% | |
| Calcium | 244.8mg | 91% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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