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Lasagna Recipe
Nutrition
Cal/Serving: 502Daily Value: 25%
Servings: 8
Low-Carb
| Fat | 34g | 52% |
| Saturated | 17g | 84% |
| Trans | 1g | 0% |
| Carbs | 15g | 5% |
| Fiber | 2g | 10% |
| Sugars | 8g | 0% |
| Protein | 33g | 66% |
| Cholesterol | 159mg | 53% |
| Sodium | 1328mg | 55% |
| Calcium | 490mg | 49% |
| Magnesium | 56mg | 14% |
| Potassium | 683mg | 20% |
| Iron | 3mg | 17% |
| Zinc | 5mg | 34% |
| Vitamin A | 1542IU | 31% |
| Vitamin C | 11mg | 18% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 29% |
| Niacin (B3) | 7mg | 37% |
| Vitamin B6 | 0mg | 23% |
| Folic Acid (B9) | 41µg | 10% |
| Vitamin B12 | 3µg | 46% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 3mg | 16% |
| Vitamin K | 49µg | 62% |
| Fatty acids, total monounsaturated | 12g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 pound ground beef or Italian sausage
- 3 1/2 cup (32 ounce jar) thick spaghetti sauce
- 1 1/2 cup water
- 2 cups (15 ounce container) Ricotta
- 3 cups (12 ounce shredded) Mozzarella
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/4 cup chopped parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces lasagna
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 8 servings |
