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Add a photoServings: 12
Ingredients
- 2 c. Fresh ricotta cheese
- 8 ounce Grated Provolone cheese
- 8 ounce Grated Mozzarella cheese
- 8 ounce Grated Romano cheese
- 1 x Egg
- 1/4 c. Lowfat milk
- 1 Tbsp. Chiffonade of fresh basil
- 1 Tbsp. Minced garlic Salt to taste Freshly-grnd black pepper to taste
- 1 x recipe Emeril's Meat Sauce see * Note
- 1/2 lb Parmigiano-Reggiano cheese grated
- 1 pkt Dry lasagna noodles
Directions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the ricotta, Provolone, Mozzarella, Romano, egg, lowfat milk, basil and garlic. Mix well. Season with salt and pepper.
- To assemble, spread 2 1/2 c. of Emeril's Meat Sauce on the bottom of a deep-dish lasagna pan. Sprinkle 1/4 of the grated cheese over the sauce. Cover the cheese with 1/4 of the dry noodles. Spread a 1/4 of the cheese filling proportionately over the noodles. Repeat the above process with the remaining ingredients, toping the lasagna with the remaining sauce. Place in the oven and bake till bubbly and golden brown, about 45 min to 1 hour. Remove from the oven and cold for 10 min before serving. Slice and serve.
- This recipe yields 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 270 | |
| Calories from Fat 165 | 61% |
| Total Fat 18.61g | 23% |
| Saturated Fat 11.38g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 542mg | 23% |
| Potassium 128mg | 4% |
| Total Carbs 4.28g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.94g | 1% |
| Protein 21.14g | 34% |
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