Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 6 lasagna noodles
- 1 pkg. Italian seasoning
- 2 x 8 oz blocks mozzarella cheese
- 1 pkg. shredded mozzarella
- 1 lb ricotta cheese
- 1 cup Parmesan cheese
- ½ cup parsley
- 1 tbsp basil
- dash pepper
- dash salt
- olive oil
- egg
Directions
Combine ricotta cheese, egg, mozzarella, ½ cup Parmesan cheese, ½ cup parsley, dash black pepper and 1 tbsp basil.
Mix well with fork and set aside.
Spoon small amount of lasagna sauce on bottom of pan.
Layer noodles, then dollop lasagna filling about 2" apart; carefully spread out.
Top with mozzarella cheese slices, spoon lasagna filling on top of this.
Sprinkle ½ of the Parmesan cheese mixture on top of this.
Repeat process.
Cover pan.
Cook 45 minutes.
Remove foil and cook 10 more minutes.
Take out and let sit 10 more minutes before serving.
Category:Cathy's Recipes
Category:Lasagne Recipes
Category:Mozzarella Recipes
Category:Ricotta cheese Recipes
Category:Parmesan cheese Recipes
Category:Parsley Recipes