Directions:
- Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano.
- In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses.
- Pour 2 cups sauce on bottom of 9x13 pan. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, making three layers ending with mozzarella.
- Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking.
- Bake 1 hour covered, remove foil and continue baking 15 more minutes or until the sauce is thickened and the noodles are tender.
- Let sit 10 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.38 Kcal (1764 kJ) | ||
| Calories from fat | 103.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.49g | 18% | |
|---|---|---|---|
| Cholesterol | 92.4mg | 31% | |
| Sodium | 2727.69mg | 114% | |
| Potassium | 623.17mg | 13% | |
| Total Carbs | 39.9g | 13% | |
| Sugars | 13.95g | 56% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 37.25g | 75% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 1.5mg | 8% | |
| Calcium | 959.1mg | 96% | |
| Amount Per 100 g | |||
| Calories | 114.15 Kcal (478 kJ) | ||
| Calories from fat | 28.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 18% | |
|---|---|---|---|
| Cholesterol | 25.03mg | 31% | |
| Sodium | 738.93mg | 114% | |
| Potassium | 168.82mg | 13% | |
| Total Carbs | 10.81g | 13% | |
| Sugars | 3.78g | 56% | |
| Dietary Fiber | 1.32g | 20% | |
| Protein | 10.09g | 75% | |
| Vitamin C | 2.8mg | 17% | |
| Iron | 0.4mg | 8% | |
| Calcium | 259.8mg | 96% | |
* 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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