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9 servings, 1/9 recipe (263 g) each
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Assemble lasagna as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 375°F oven 40 min. or until heated through.
We used extra lean ground beef instead of Italian sausage, replace ricotta with cottage cheese and used Cracker Barrel Shredded Part Skim Mozzarella Cheese. The result? A total savings of 197 calories and 18g fat per serving.
Up your calcium intake with a serving of this easy-to-make lasagna that's a good source of calcium.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Excellent! My husband never liked lasagna but said he'd eat that again and he did - finished the leftovers next day.
I'd use more sauce next time, i love me a sauce filled lasagna
This was the recipe I went with for my first time EVER making lasagna ... and EVERYONE LOVED IT !! even my most picky eater ..