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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 424.1
  • Total Fat: 24.5 g
  • Cholesterol: 102.6 mg
  • Sodium: 640.5 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 22.8 g

View full nutritional breakdown of "Easy" Loaded Lasagna calories by ingredient
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"Easy" Loaded Lasagna

Submitted by: MRSMILLER777

Introduction

Lots of meat & veggies in this wonderful classic. It's Easy because you don't have to boil the noodles, but the time saved on boiling the noodles you use on chopping veggies which makes it a little bit better for you! Lots of meat & veggies in this wonderful classic. It's Easy because you don't have to boil the noodles, but the time saved on boiling the noodles you use on chopping veggies which makes it a little bit better for you!
Number of Servings: 15

Ingredients

    1 (13.25 oz) box of Ronzoni Healthy Harvest Heart Healthy Lasagna Noodles (only used 12 noodles 2/3 of it)
    2 (28 oz) cans of Wegmans Italian Classics Coarse Ground Tomatoes (I'm sure any brand of crushed tomatoes would do)
    1 cup diced mushrooms
    1 cup diced onions
    1 cup diced peppers
    1/4 cup minced garlic
    1/3 cup sugar
    1 cup Ricotta Cheese (whole milk)
    2 cups Mozzarella Cheese (whole milk)
    1/2 cup Romano Cheese (or Parmesean)
    2 Large Eggs
    1 TBSP Parsley (I used the frozen cubes)
    1 TSP Black Pepper

Directions

Dice Onions, Peppers, and Mushrooms.
Heat oven to 375.
Brown meats in a larger saucepan then drain. Sautee onions and peppers in same pan, add mushrooms when other veggies are done about 1/2 way, when veggies are done (they should be soft but not burned), combine meat, veggies, 2 cans of tomatoes, 1/4 cup minced garlic, and 1/3 cup sugar. Keep sauce on low heat simmering.

In a small bowl combine 1 cup Ricotta, 1cup Mozzarella, 1/4 cup Romano(or Parmesean), 2 Large Eggs, 1 TBSP Parsley (I used a frozen cubes), and 1 TSP Black Pepper.

Pour about 2 cups sauce mixture on bottom of tray. Arrange 4 uncooked pasta pieces over sauce; spread 1/2 the cheese filling over noodles, and cover with sauce. Arrange 4 pasta in opposite direction (I had to break my noodles to fit in the pan). Spread the other 1/2 the cheese filling over noodles, and cover with sauce. Arrange final 4 pasta in original direction, cover with sauce.

Use the remaining 1 cups Mozzarella and 1/4 cup Romano (or Parmesean) to sprinkle on top of the lasagna.

Cover with aluminum foil. (You can put it in the fridge until ready to bake -- I normally increase the cook time by about 10 minutes if coming from fridge) Bake at 375 for 45 minutes, remove foil and bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

We normally cut it into 15 slices which gives you a little over a cup serving size.


Number of Servings: 15

Recipe submitted by SparkPeople user MRSMILLER777.






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