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10Ingredients
45Minutes
710Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ground beef
- 8 oz. ricotta cheese
- 1 cup mozzarella cheese
- 1 cup Parmesan cheese (or an Italian cheese blend - I use BelGioso Asiago, Fontonia, Parmesan, Provolone four cheese blend from Wegman's)
- 1 egg
- spices (Italian, I use oregano and Melting Pot's garlic and wine seasoning)
- salt
- pepper
- lasagna noodles (No-boil)
- 1 jar pasta sauce
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Directions
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat21g105% |
| Trans Fat1g |
| Cholesterol200mg67% |
| Sodium1660mg69% |
| Potassium1090mg31% |
| Protein49g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber7g28% |
| Sugars17g |
| Vitamin A40% |
| Vitamin C8% |
| Calcium60% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
John 5 years ago
I've made this recipe twice now, and it turned out amazing both times. a few tips though:
1. Add just a bit more sauce than you think you might need. This is because after the second layer and adding the final top layer, the overall product could end up being ever so slightly dry. This is especially true if you're using Homestyle or freshly grated Parmesan in the recipe.
2. I don't know where they got the idea that this was a 10-minute natural release, unless there was a natural release and then they just forgot to mention a quick-release afterwards. Both times I've done this recipe, it's taken over 20 minutes to naturally release.
3. In my opinion, this recipe needs no additional salt at all given the combination of cheeses and anything that might be in the sauce. Overall, I'm very happy with the recipe, and it's been a big hit both times I've made it. Simple to make, and definitely tasty.