Directions:
- Preheat oven to 350.
- Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley, and egg until well blended.
- Set aside.
- Pour spaghetti sauce into meat in skillet.
- Pour water into empty sauce jar; cover and shake well.
- Pour into skillet; stir until well mixed.
- (yields about 5 cups of sauce.).
- Place 1 cup of meat sauce on bottom of 13x9-inch baking dish.
- (This way the noodles won't stick to the pan.).
- Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce.
- Repeat layers 2 more times.
- Top with remaining 3 noodles and sauce.
- Sprinkle with remaining 1 1/4 cups of mozzarella cheese and 1/4 cup parmesan cheese.
- Cover tightly with greased aluminum foil.
- Bake 45 minutes or until cooked through.
- Remove foil and bake an additional 15 minute or until bubbling.
- Let stand 15 minute before cutting for easier serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.12 Kcal (591 kJ) | ||
| Calories from fat | 64.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.12g | 11% | |
|---|---|---|---|
| Cholesterol | 46.4mg | 15% | |
| Sodium | 314.74mg | 13% | |
| Potassium | 158.21mg | 3% | |
| Total Carbs | 1.71g | 1% | |
| Sugars | 0.38g | 2% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 17.84g | 36% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 316.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 145.6 Kcal (610 kJ) | ||
| Calories from fat | 66.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 11% | |
|---|---|---|---|
| Cholesterol | 47.87mg | 15% | |
| Sodium | 324.74mg | 13% | |
| Potassium | 163.24mg | 3% | |
| Total Carbs | 1.77g | 1% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 18.4g | 36% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 326.8mg | 32% | |
* 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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