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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Shred provolone (can use salad shooter). | 3. Combine all the cheese mixture ingredients and mix well. | 4. Oil bottom of a 13" x 9" x 2" pan with a thin layer. | 5. Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan. | 6. Place 3-4 noodles across bottom of the pan. | 7. Cover with cheese mixture (about 3 tablespoons per noodle) and spread. | 8. Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached. | 9. Add noodles and then add spaghetti sauce on top. | 10. Cover with grated parmesan cheese. | 11. Cover pan with aluminum foil, shiny side down. | 12. Follow baking direction on back of no-cook lasagna box. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	15	ounces		739.9218	12.9274	47.8823	55.1965
mozzarella cheese	12	ounces	shredded	1102.2283	92.6008	46.1303	60.7927
provolone cheese	1	package		596.7	3.638	43.486000000000004	45.254
egg	2			143.0	0.72	12.56	9.51
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
no cook lasagna noodle	1	package		-	-	-	-
olive oil				-	-	-	-
spaghetti sauce	32	ounces		816.48	138.2573	45.8136	9.1627
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.