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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 439.6
  • Total Fat: 26.7 g
  • Cholesterol: 96.1 mg
  • Sodium: 1,147.3 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 25.0 g

View full nutritional breakdown of Lasagne calories by ingredient
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Lower fat version Lower fat version
Number of Servings: 12


    1 box Lasagne, uncooked
    2 Eggs
    1 (15 oz) container Ricotta Cheese, fat free
    4 cups (16 oz) shredded mozzarella cheese, part skim, divided
    1/2 cup (2 oz) parmesan cheese
    1 lb bulk Italian sausage or ground beef (cook, crumble and drain) (I combine 1/2 pound of both)
    2 jars (26 oz) spaghetti sauce or marinara


PREPARATION: Preheat oven to 375F. Spray baking pan (13 x 9 x 3 inches deep) with non-stick cooking spray. Remove 16 lasagne sheets from box. DO NOT BOIL. In medium bowl, beat eggs. Stir in ricotta, 2 cups mozzarella and the parmesan cheese.

TO ASSEMBLE: When layering lasagne, slightly overlap sheets as they will expand to the edges during cooking. Spread fillings to edges to seal in and cook the lasagne during baking. Layer in the following order:
1. Spread 1 cup of sauce on bottom of baking pan.
2. Layer 4 uncooked sheets, 1/3 of ricotta mixture, half of browned meat, 1 cup of mozzarella and 1 cup of sauce.
3. Layer 4 uncooked sheets, 1/3 of ricotta mixture, and 1-1/2 cups sauce.
4. Layer 4 uncooked sheets, the remaining ricotta mixture and browned meat, and 1 cup sauce.
5. Layer 4 uncooked sheets, the remaining sauce, and remaining 1 cup of mozzarella.

TO COOK & SERVE: Bake, covered with foil until bubbly, 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let stand 15 minutes before cutting. Recipe makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user BARBVERISSIMO.

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