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9 servings
suggest servings
| 12 | ounces | italian sausage | or turkey italian sausage |
| 1/2 | cup | onion | chopped |
| 14 1/2 | ounces | tomatoes, canned | diced, drained |
| 8 | ounces | tomato sauce | |
| 2 | teaspoons | italian seasoning | dried, crushed |
| 6 | each | lasagna noodles | dried |
| 1 | large | egg | lightly beaten |
| 15 | ounces | ricotta cheese | carton, or 2 cups cottage cheese, drained |
| 1/3 | cup | parmesan, parmigiano-reggiano cheese, grated | |
| 10 | ounces | spinach | frozen chopped, thawed and well drained |
| 8 | ounces | mozzarella cheese, non-fat | sliced |
Preheat oven to 375 degrees F.
For meat sauce: In a large saucepan, cook sausage and onion until meat is brown and onion is tender.
Drain off fat. Stir in tomatoes, tomato sauce, and Italian seasoning.
Bring to boiling; reduce heat.
Simmer, uncovered, for 15 to 20 minutes or until sauce reaches desired consistency.
Meanwhile, cook noodles according to package directions; drain.
Rinse with cold water; drain again.
For filling:
In a medium bowl, combine egg, ricotta cheese, and 1/4 cup of the Parmesan cheese.
Stir in spinach.
To assemble, in an ungreased 12x7-1/2x2-inch baking pan, arrange three of the cooked noodles.
Spread with half of the filling.
Top with half of the meat sauce and half of the mozzarella cheese.
Repeat layering noodles, filling, meat sauce, and mozzarella cheese.
Sprinkle with the remaining Parmesan cheese.
Bake, uncovered, about 30 minutes or until heated through.
Let stand for 20 minutes before serving.
| % Daily Value* | |
| Total Fat 16.0g | 25% |
| Saturated Fat 7.0g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 612mg | 25% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 3.0g | 11% |
| Sugars 4.0g | |
| Protein 18.0g | 37% |
| Vitamin A | 13% | Vitamin C | 16% | |
| Calcium | 13% | Iron | 15% |
* 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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