A-L's Homemade Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 264.0
  • Total Fat: 8.8 g
  • Cholesterol: 76.3 mg
  • Sodium: 739.2 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 20.3 g

View full nutritional breakdown of A-L's Homemade Lasagna calories by ingredient
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Number of Servings: 12


    9 Ronzoni Lasagna noodles, cooked

    Cheese filling:
    2 large eggs
    2 large Portabella mushrooms
    1 small container Polly-O part skim ricotta cheese
    1/2 cup DiGiorno Shredded Parmesan Cheese

    1 24 oz jars of Classico Roasted Garlic Spaghetti Sauce
    1 10 oz package frozen spinach (thawed and squeezed dry)
    3 Jennie-O Turkey Italian Sausages
    1 14.5 oz can of Muir Glen Fire Roasted Diced Tomatoes (drained)

    2 1/2 cups Part Skim Mozzarella cheese, divided


Finely chop portabella mushrooms in food processor. Set aside in mixing bowl. Mix ricotta, 1 cup mozzerella, eggs, 1 clove crushed garlic and a dash of basil and garlic salt in food processor and puree. Mix with mushrooms in bowl and set aside.

Remove casings from sausages, brown and drain. Add 1 jar of spaghetti sauce, diced tomatoes (drained) and spinach (thawed and squeezed dry). Set aside.

Cook 9 lasagna noodles as directed. Set aside.

Using second jar of spaghetti sauce, pour a layer of sauce in 9x13 dish. Add 3 noodles. Spread cheese and mushroom mixture over noodles. Add 3 more noodles. Cover with meat and spinach sauce and sprinkle 1/2 cup mozzarella cheese on top. Add last 3 noodles. Cover last layer of noodles with a thin layer of plain sauce from second jar and top all with 1 cup of shredded mozzarella.

Bake at 350 covered for 60 minutes. May leave uncovered for last 10 minutes of baking time to brown on top.

Enjoy! Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user ISIS73.

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