Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
| Lasagna | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup onion
- 2 garlic clove
- 2 tbsp olive oil
- 52 oz jarred classico pasta sauce,
- 16 oz ricotta cheese
- 10 oz frozen chopped spinach
- 1 lbs mozzarella cheese
- 1/2 cup parmesan cheese
- 2 egg
- 1 lbs creamette lasagna noodles
- parsley
- =
Directions
Preheat oven to 350 °F. In large saucepan, cook onion and garlic in oil until tender. Add pasta sauce; simmer uncovered 15 minutes. Meanwhile, in medium bowl, combine ricotta, spinach, ½ cup mozzarella, Parmesan and eggs; mix well. In 15 x 9-inch baking dish, layer 2 cups sauce, half the lasagna noodles, half the remaining sauce, all of the spinach mixture, half of the remaining mozzarella, remaining lasagna noodles and sauce. Cover; bake 45 minutes or until bubbly. Uncover; top with remaining mozzarella and parsley. Bake 15 minutes longer. Let stand 15 minutes before serving. Refrigerate leftovers.