 | | Directions |
- Cook lasagna noodles according to package directions, drain carefully. Preheat oven to 350 degrees F.
- In a large bowl, combine Ricotta and Parmesan Cheeses, eggs, salt and pepper.
- Spread ½ cup Marinara Sauce on the bottom of a 13x9 baking dish. Cover with pasta, overlapping edges slightly.
- Spread ½ cheese mixture over the pasta. Top with another layer of pasta. Repeat with 1 ½ cups sauce, then pasta and cheese mixture. One more layer of pasta and then remaining sauce and then shredded mozzarella cheese. Sprinkle with red pepper flakes if using.
- Cover loosely with tin foil and bake 45 minutes until bubbly. Remove foil and bake an additional five minutes until top is browned.
- Let stand for about 15 minutes to set.
Nutritional Facts
1 Serving: Calories 380; Fat 14g (33.0% calories from fat); Protein 23g; Carbohydrate 40g; Dietary Fiber 2g; Cholesterol 95mg; Sodium 612 mg. |
|
|
Servings: 12
|  | | Ingredients | | - | | 16 ounces lasagna noodles , uncooked |
| - | | 4 cups part-skim Ricotta Cheese |
| - | | 2 cups Lowfat Mozarella Cheese, shredded |
| - | | 1/4 cup parmesan cheese , grated |
| - | | 4 Large Eggland's Best eggs |
| - | | 3 1/2 cups (32 oz.) Marinara Sauce, divided |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon black pepper |
| - | | 1/4 teaspoon Red Pepper Flakes (optional) |
| |
| |
