Directions:
- Preheat oven to 350*.
- Spray 9 x 13 casserole with cooking spray.
- Mix ricotta, eggs, basil, and Sargento blend together in small bowl.
- Put 1 1/2 cups sauce in casserole (mine was room temp.). Top sauce with 4 noodle sheets, overlapping slightly. Top with 1/3 of the ricotta mixture. Top that with 1 cup mozzarella. Repeat layers in that order twice. All the noodles and the ricotta mixture should be used. For last layer spread remaining sauce and top with mozzarella. Cover lightly with foil and bake at 350* for 1 hour. Remove foil (it will have a lot of cheese adhered to it that you can peel off and toss on top of lasagna). Cook, uncovered for 15-20 minutes until top is light brown and bubbly. Serve with tossed salad and italian bread (I used focaccia).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.04 Kcal (1579 kJ) | ||
| Calories from fat | 170.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.98g | 29% | |
|---|---|---|---|
| Cholesterol | 146.01mg | 49% | |
| Sodium | 892.96mg | 37% | |
| Potassium | 222.45mg | 5% | |
| Total Carbs | 7.19g | 2% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 45.47g | 91% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.4mg | 2% | |
| Calcium | 1190.6mg | 119% | |
| Amount Per 100 g | |||
| Calories | 173.02 Kcal (724 kJ) | ||
| Calories from fat | 78.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 29% | |
|---|---|---|---|
| Cholesterol | 67mg | 49% | |
| Sodium | 409.77mg | 37% | |
| Potassium | 102.08mg | 5% | |
| Total Carbs | 3.3g | 2% | |
| Sugars | 0.41g | 4% | |
| Dietary Fiber | 0.85g | 7% | |
| Protein | 20.86g | 91% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.2mg | 2% | |
| Calcium | 546.4mg | 119% | |
* 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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