Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories403.6 kcal (20%)
Total Fat18.7 g (27%)
Carbs34.4 g (13%)
Sugars4 g (4%)
Protein26.2 g (52%)
Sodium886.4 mg (44%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 lbbulk italian pork sausage
½ cuponion
medium, chopped
1clove garlic
crushed
3 Tbspfresh parsley
chopped
1 Tbspfresh basil leaves
chopped
1 tspsugar
2 cupsdiced tomatoes
from 28 oz can, undrained
1 x 15 ozcan tomato sauce
12lasagna noodles
uncooked
1 x 15 ozricotta cheese
container, or small curd cottage cheese
¼ cupgrated parmesan cheese
1 Tbspfresh oregano leaves
chopped
2 cupsshredded mozzarella cheese
¼ cupgrated parmesan cheese
Instructions
Step 1
In 10 inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Step 2
Stir in 2 Tbsp of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Step 3
Heat oven to 350 degrees. Cook and drain noodles as directed on package.
Step 4
In medium bowl, mix ricotta cheese, 1/4 cup parmesan cheese, remaining 1 Tbsp parsley and the oregano.
Step 5
Spread 1 cup of the sauce mixture in ungreased 13x9 inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup parmesan cheese.
Step 6
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
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