Gluten free, veg with modifications
Ingredients:
– package barilla gf Lasagna noodles
– 95/5 ground beef 16oz (change to veggies or fake meat for vegetarian)
– 2 jars Prego sauce
– 15oz whole milk ricotta
– 10oz mozzarella shredded
– 1.25 cups shredded parm
– 1 egg
– Italian seasoning to taste
Instructions:
Preheat over to 425F
– cook ground beef with Italian seasoning and let cool (change to fake meat or veggies for vegetarian).
– mix 15oz ricotta, 8oz mozzarella, 1 cup parm, egg, & Italian seasoning.
– spray lasagna pan/lightly oil.
– thin layer of sauce on bottom.
– put 4 uncooked noodles on bottom.
– layer cheese mix, meat, sauce, noodles until you put the last 4 noodles on.
– add the rest of the sauce on top, then the rest of the cheese mix, and finally the remaining mozzarella and parm on top.
– cover lasagna with foil.
– cook covered for 40 min. Remove foil and cook for 20min.
– cool for 15 min.
Divide into 8 pieces for nutritional info.
Rough nutrition counts:
Cal 570
Fat 23g
Carbs 56g
Protein 37g