Lasagna

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Prep Time: 25 minutes
Cook Time: 50 minutes
Servings: 4
Calories: 865kcal

Equipment

  • 8x8 baking dish

Ingredients

Lasagna

  • 1 tsp Dried oregano
  • 1 cup Ricotta cheese
  • 1/2 tsp Garlic powder
  • 2 TBSP Parmesan cheese grated
  • 3 cups Marinara sauce use as needed
  • 9 Lasagna noodles no-boil noodles, use more or less as needed for layering depending on size of baking dish
  • 1.5 - 2 cups Mozzarella cheese shredded (use as needed)

Seasoning

  • Salt
  • Black pepper

Salad

  • 2 cups Romaine lettuce chopped
  • 8 Grape tomatoes halved
  • 1/2 cup Cucumber sliced into half circles
  • 2 tbsp Carrots shredded

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Garlic Toast

  • 2 slices Crusty bread
  • 2 tsp Butter
  • 2 cloves Garlic minced

Lemon Water

  • 24 oz Water
  • 8 slices Lemon
  • 2 tsp Sugar to taste
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190.5°C).
  • In a bowl, mix the oregano, ricotta, garlic powder, and parmesan, and season with salt and pepper.
  • Ladle a thin layer of marinara sauce on the bottom of an 8x8 inch baking dish or appropriately sized baking dish (the size of the baking dish should make sense according to the number of portions you are making).
  • Place an even layer of no-boil lasagna noodles over the sauce (you may need to break the lasagna noodles to fit the dish properly).
  • Spread half of the ricotta mixture evenly over the noodles. Then spread a layer of sauce and a layer of mozzarella. Repeat this process in another layer.
  • Finally, add a top layer of lasagna noodles and spread with sauce and the remaining mozzarella. Cover with foil. Bake for 30-40 minutes until fully cooked and bubbly.
  • Finish the lasagna: remove foil and bake for an additional 5 to 10 minutes or place under the oven broiler to brown the cheese.
  • Arrange the salad ingredients in a bowl.
  • In a bowl whisk together all the ingredients for the dressing until fully combined.
  • Toast the bread. Then spread with butter and garlic.
  • Finish the salad: Dress the salad.
  • Mix together the water and lemon. Add a touch of sugar to taste. Serve over ice if desired.
  • Portion the lasagna and serve with salad, garlic toast, and lemon water.

Notes

Pro Tips: This is a great meal to batch cook, make sure to use an appropriately sized baking dish for the amount you are making so the lasagna is layered properly.

Nutrition

Calories: 865kcal | Carbohydrates: 112g | Protein: 38g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 1767mg | Potassium: 1144mg | Fiber: 9g | Sugar: 16g | Vitamin A: 5087IU | Vitamin C: 28mg | Calcium: 519mg | Iron: 7mg

Lasagna

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Servings 4
Calories 865 kcal

Equipment

  • 8x8 baking dish

Ingredients
 
 

Lasagna

  • 1 tsp Dried oregano
  • 1 cup Ricotta cheese
  • 1/2 tsp Garlic powder
  • 2 TBSP Parmesan cheese grated
  • 3 cups Marinara sauce use as needed
  • 9 Lasagna noodles no-boil noodles, use more or less as needed for layering depending on size of baking dish
  • 1.5 - 2 cups Mozzarella cheese shredded (use as needed)

Seasoning

  • Salt
  • Black pepper

Salad

  • 2 cups Romaine lettuce chopped
  • 8 Grape tomatoes halved
  • 1/2 cup Cucumber sliced into half circles
  • 2 tbsp Carrots shredded

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 cloves Garlic grated
  • 1/4 tsp Dijon mustard
  • 1 tsp Red wine vinegar

Garlic Toast

  • 2 slices Crusty bread
  • 2 tsp Butter
  • 2 cloves Garlic minced

Lemon Water

  • 24 oz Water
  • 8 slices Lemon
  • 2 tsp Sugar to taste

Instructions
 

  • Prep the ingredients per the instructions above.
  • Preheat the oven to 375°F (190.5°C).
  • In a bowl, mix the oregano, ricotta, garlic powder, and parmesan, and season with salt and pepper.
  • Ladle a thin layer of marinara sauce on the bottom of an 8x8 inch baking dish or appropriately sized baking dish (the size of the baking dish should make sense according to the number of portions you are making).
  • Place an even layer of no-boil lasagna noodles over the sauce (you may need to break the lasagna noodles to fit the dish properly).
  • Spread half of the ricotta mixture evenly over the noodles. Then spread a layer of sauce and a layer of mozzarella. Repeat this process in another layer.
  • Finally, add a top layer of lasagna noodles and spread with sauce and the remaining mozzarella. Cover with foil. Bake for 30-40 minutes until fully cooked and bubbly.
  • Finish the lasagna: remove foil and bake for an additional 5 to 10 minutes or place under the oven broiler to brown the cheese.
  • Arrange the salad ingredients in a bowl.
  • In a bowl whisk together all the ingredients for the dressing until fully combined.
  • Toast the bread. Then spread with butter and garlic.
  • Finish the salad: Dress the salad.
  • Mix together the water and lemon. Add a touch of sugar to taste. Serve over ice if desired.
  • Portion the lasagna and serve with salad, garlic toast, and lemon water.

Notes

Pro Tips: This is a great meal to batch cook, make sure to use an appropriately sized baking dish for the amount you are making so the lasagna is layered properly.

Nutrition

Calories: 865kcalCarbohydrates: 112gProtein: 38gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 77mgSodium: 1767mgPotassium: 1144mgFiber: 9gSugar: 16gVitamin A: 5087IUVitamin C: 28mgCalcium: 519mgIron: 7mg
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