Directions:
- Adjust oven rack to middle position and heat to 375 degrees.
- Sauce:.
- Heat oil in large Dutch oven over medium heat until shimmering but not smoking, about 2 minutes.
- Add onion and cook until softened, not browned. about 2 minutes. Add garlic and cook until fragrant. about 2 minutes.
- Increase heat to medium-high and add meat and1/2 tps each of salt and pepper. Cook: breaking the meat into small pieces with a wooden spoon, until the meat looses it's raw color but is not brown. About 4 minutes.
- Add cream and simmer until liquid evaporates. About 4 minutes.
- Add puréed and drained diced tomatoes and bring to a simmer; reduce heat to low and simmer slowly until blended, about 3 minutes. Set aside.
- Layering:.
- Mix Ricotta, 1 cup Parmesan, basil, egg, 1/2 tps each salt and pepper with a fork until well combined.
- Smear the bottom of a 9x13 baking dish with 1/4 - 1/3 cup sauce. (being careful to not get large chunks of meat) Add mushrooms to remaining sauce.
- Place 3 noodles in dish to create the first layer. Drop 3 TBS of ricotta mixture on each noodle and level.
- Sprinkle the layer evenly with 1 cup of shredded Mozzarella. Spoon 1 1/2 cups sauce evenly over the cheese.
- Repeat the layering of noodles, ricotta, cheese and sauce 2 more times.
- Place the last 3 noodles on top, spread the remaining sauce evenly, sprinkle with remaining 1 cup mozzarella and then 1/4 cup parmesan.
- Lightly spray a sheet of foil with non-stick cooking spray and cover lasagna.
- Bake 15 minutes then remove the foil.
- Bake until cheese is browned and sauce is bubbling, about 25 minutes longer.
- Remove, cool on rack for about 10 minutes; cut and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.75 Kcal (1389 kJ) | ||
| Calories from fat | 190.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.14g | 33% | |
|---|---|---|---|
| Cholesterol | 89.44mg | 30% | |
| Sodium | 679.77mg | 28% | |
| Potassium | 221.52mg | 5% | |
| Total Carbs | 12.45g | 4% | |
| Sugars | 1.06g | 4% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 22.01g | 44% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.8mg | 5% | |
| Calcium | 349.1mg | 35% | |
| Amount Per 100 g | |||
| Calories | 86.35 Kcal (362 kJ) | ||
| Calories from fat | 49.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 33% | |
|---|---|---|---|
| Cholesterol | 23.28mg | 30% | |
| Sodium | 176.93mg | 28% | |
| Potassium | 57.66mg | 5% | |
| Total Carbs | 3.24g | 4% | |
| Sugars | 0.28g | 4% | |
| Dietary Fiber | 0.1g | 2% | |
| Protein | 5.73g | 44% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 0.2mg | 5% | |
| Calcium | 90.9mg | 35% | |
* 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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