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Ingredients
- 2 1/2 c. spaghetti sauce
- 1 c. water
- 8 ounce. (9 pcs) lasagne, uncooked
- 1 3/4 c. (15 ounce.) part skim Ricotta cheese
- 3 c. (12 ounce.) shredded Mozzarella cheese, divided
- 1/4 c. grated Parmesan cheese
- 2 tbsp. minced fresh parsley
Directions
- Heat spaghetti sauce and water in pan. Combine Ricotta, 2 c. Mozzarella and Parmesan cheeses and parsley. Season to taste. Pour 3/4 c. sauce in 13"x9" dish; arrange 3 pcs uncooked pasta over sauce. Pour 1/2 c. sauce over pasta; spread with 1/2 cheese mix. Cover with 1/2 c. sauce. Repeat layers. Top with pasta and remaining sauce; sprinkle with Parmesan cheese. Cover with foil; bake at 375 degrees for 60 min. Sprinkle with 1 c. Mozzarella cheese, let stand 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 10 servings | |
| Calories 320 | |
| Calories from Fat 126 | 39% |
| Total Fat 14.04g | 18% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 527mg | 22% |
| Potassium 341mg | 10% |
| Total Carbs 28.93g | 8% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.62g | 4% |
| Protein 18.73g | 30% |
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