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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 478.7
  Total Fat 23.9 g
      Saturated Fat 10.4 g
      Polyunsaturated Fat 2.0 g
      Monounsaturated Fat 8.0 g
  Cholesterol 101.6 mg
  Sodium 1,099.3 mg
  Potassium 840.8 mg
  Total Carbohydrate 36.2 g
      Dietary Fiber 4.3 g
      Sugars 8.6 g
  Protein 31.0 g
  Vitamin A 29.0 %
  Vitamin B-12 12.4 %
  Vitamin B-6 18.4 %
  Vitamin C 29.0 %
  Vitamin D 0.5 %
  Vitamin E 12.6 %
  Calcium 37.4 %
  Copper 17.1 %
  Folate 19.5 %
  Iron 25.3 %
  Magnesium 13.5 %
  Manganese 16.8 %
  Niacin 17.5 %
  Pantothenic Acid     7.4 %
  Phosphorus     33.6 %
  Riboflavin 26.9 %
  Selenium 34.6 %
  Thiamin 34.9 %
  Zinc 16.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in World's Best Lasagna

View the full World's Best Lasagna Recipe & Instructions
Submitted by: BDJOHNSON

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of World's Best Lasagna

94 calories of Italian Sausage, pork, (0.33 link, 4/lb)

84 calories of Pasta, Lasagna Noodles, (0.80 oz)

58 calories of Ricotta Cheese, part skim milk, (0.17 cup)

53 calories of Turkey, Ground turkey, 93% lean, (1.33 oz)

48 calories of Mozzarella Cheese, part skim milk, (0.67 oz)

28 calories of Tomato Paste, (0.13 cup)

27 calories of Parmesan Cheese, grated, (0.06 cup)

21 calories of Crushed Tomatoes, (66.08 grams)

12 calories of Tomato Sauce, (0.15 cup)

8 calories of Granulated Sugar, (0.50 tsp)

6 calories of Egg, fresh, whole, raw, (0.08 large)

2 calories of Onions, raw, (0.04 cup, chopped)

1 calories of Garlic, (0.17 cloves)

1 calories of Parsley, dried, (0.17 tbsp)

0 calories of Fennel seed, (0.04 tsp)

0 calories of Basil, (0.04 tbsp)

0 calories of Water, tap, (0.04 cup (8 fl oz))


Nutrition & Calorie Comments  

The sauce is so worth the work! I make this the day before and let it sit over night. Then I pull it out of the fridge about 30-45 minutes before I put it in the oven. The only thing I do differently is 1 less TBSP. of Sugar and I add a dash or two of nutmeg to the ricotta mixture. Truly the best! Submitted by:
SKISINCO

(4/4/09)
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