Nutrition info - Recipes

Meat Lasagna

For those who love lasagna, it's hard to deny just how satisfying this version of meat lasagna really is. This Italian staple is definitely a family favorite. The best part is that it's not every bit as good the next day, it's better. So use your noodles and back up this gourmet casserole.

Meat Lasagna


For 10 people

  • 1 3/4 cup(s) cans diced tomatoes, undrained
  • 3/4 cup(s) tomato sauce
  • 8 floz water
  • 1 can tomato paste
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon(s) dried basil
  • 4 teaspoon(s) dried parsley flakes
  • 2 teaspoon(s) sugar
  • 1 teaspoon(s) garlic salt, to taste
  • 8 uncooked lasagna noodles
  • 24 cooked meatballs
  • 1 egg
  • 1 cup(s) ricotta cheese
  • 2 cup(s) shredded mozzarella cheese
  • 3/4 cup(s) grated Parmesan cheese


In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.
Prep time 30 min Cook time 50 min Ready in 1 hr 20 min

Nutrition facts

  • Kcal: 467.41 kcal
  • Fibers (g): 5.92g
  • Sodium (mg): 1172.58mg
  • Carbs: 29.93g
  • Fat: 28.28g
  • Saturated fat (g): 12.8g
  • Proteins: 28.01g