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Cheese Lasagne Casserole

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Submitted by suzzy

YIELD

8 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
28 809.2
OUNCES ML/G TOMATOES
8 231.2
OUNCES ML/G TOMATO SAUCE
1 1
PACKAGE PACKAGE SPAGHETTI SAUCE MIX *
½ 2.5
TEASPOON ML GARLIC POWDER
with parsley
1 5
TEASPOON ML SALT
easoned
½ 2.5
TEASPOON ML BLACK PEPPER
easoned
½ 226.8
POUND G LASAGNA NOODLES
broad, water, salted
¾ 340.2
POUND G MOZZARELLA CHEESE
sliced
¾ 340.2
POUND G RICOTTA CHEESE
½ 118
CUP ML PARMESAN CHEESE
rated

Directions

  1. Heat salad oil in a large skillet.

  2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.

  3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.

  4. Boil the tomato mixture in the bottom of a 12×8×2-inch baking dish ; layer with ⅓ of lasagne noodles, and ⅓ each mozzarella, ricotta and tomato sauce.

  5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.

  6. Bake, uncovered, in preheated 350’F oven 30 minutes; let stand 10 minutes before cutting in squares.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 292 50% from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 697mg 29%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 41g
Vitamin A 23% Vitamin C 23%
Calcium 50% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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