Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 1 box (10 ounces) no-cook lasagna noodles
- 2 tablespoons olive oil
- 1 pound shredded mozzarella cheese
- 2 x 14½ ounce cans diced tomatoes, drained well
- 1 teaspoon minced garlic
- 1 cup fresh basil leaves, torn
- 1 cup freshly grated Parmesan cheese, divided
- ¼ cup dry bread crumbs
- olive oil
Directions
Preheat oven to 400°F.
Bring a large pot of water to a boil.
Meanwhile, in a large bowl combine the mozzarella, drained tomatoes, garlic, basil, olive oil and ⅔ cups of the grated Parmesan.
Set aside.
Cook several noodles at a time, cooking for 2 minutes.
Drain well.
Coat the bottom of a 9 x 13 glass baking dish with olive oil.
Line the bottom of the pan with noodles and cover with a layer of the mozzarella mixture.
Repeat layers until all noodles and filling are used, ending with a layer of pasta.
Sprinkle the top with the remaining ⅓ cup of Parmesan cheese, ¼ cup of bread crumbs and a light drizzle of olive oil.
Bake, uncovered for 20 minutes, until bubbly and top is golden.
Allow to sit 10 minutes before serving.
Category:Cathy's Recipes
Category:Lasagne Recipes
Category:Mozzarella Recipes
Category:Tomato Recipes
Category:Basil Recipes
Category:Parmesan cheese Recipes