Super Sunday Lasagna
633
I looovvve this recipe! I have been making it for years, with rave reviews from my family, but I lost it. I was able to find it again on this site! Thank you so much.
Ingredients
| 1 | pound |
lasagna noodles
uncooked |
|
| 26 | ounces |
pasta sauce
|
* |
| 16 | ounces |
ricotta cheese
|
|
| 10 | ounces |
spinach, frozen
thawed, well drained, chopped |
|
| 1 | pound |
mozzarella cheese
shredded, divided |
|
| ½ | cup |
Parmesan cheese
grated |
|
| 2 | large |
eggs
beaten |
|
| 1 | x |
parsley leaves
chopped |
* |
Directions
Prepare lasagna according to package directions, drain.
To medium bowl combine ricotta, spinach, ½ cup mozzarella, parmessan and eggs, mix well.
In 15x9 inch baking dish , layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the remaining mozzarella, remaining lasagna, and sauce.
Cover. Bake in a 350℉ (180℃). oven until bubbly about 45 minutes.
Uncover. Top with remaining mozzarella and parsley.
Bake 15 minutes.
Let stand 10 minutes before serving.
Refrigerate leftovers.
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Nutrition Facts
Serving Size 117g (4.1 oz)Amount per Serving
Calories 22345% of calories from fat
% Daily Value *
Total Fat 11g
17%
Saturated Fat 7g
33%
Trans Fat
0g
Cholesterol 73mg
24%
Sodium 336mg
14%
Total Carbohydrate
5g
5%
Dietary Fiber 1g
4%
Sugars g
Protein
33g
Vitamin A 29%
•
Vitamin C 0%
Calcium 40%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
A few corrections from my clipped copy of the recipe copyright 1993: calls for "1/2 of a (1-pound) package" lasagna and "2 (26 oz) jars" pasta sauce. As posted, uses too much pasta & not enough sauce. Can omit pre-cooking pasta by baking 1 hour.
over 12 years ago