| For the cheese pasta | ||
|---|---|---|
| 2 (ea. 1.76 oz) | Egg, large | |
| ⅜ cup 5½ tsp | Cream cheese, full fat | |
| ¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 1¼ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
| ¼ tsp | Oregano, dried | |
| ¼ tsp | Garlic Powder | |
| ¼ tsp | Onion Powder | |
| For the meat sauce | ||
| 1 lb | Beef, ground or minced, 20% fat | |
| ¾ cup | Three Cheese Marinara Sauce | |
| 1 tsp | Oregano, dried | |
| 1 tsp | Onion Powder | |
| 1 tsp | Garlic Powder | |
| 1 tsp | Basil, dried | |
| 1 pinch | Salt, Kosher salt, table salt | |
| For the lasagna | ||
| ¾ cup | Three Cheese Marinara Sauce | |
| ¾ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
| ⅜ cup | Ricotta, cheese, whole milk | |
| 1 tsp | Oregano, dried | |
| 50.44 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:8.40 oz (calculated)Notes: one piece of lasagna sufficient as a main meal; about 8.5 cm by 8.5 cm by 3.75 cm or 3 1/8 in by 3 1/8 in by 1 1/2 in
- Temperature: 375 °F
- You can prepare the three cheese marinara ahead of time. Note that you'll need half the sauce for the meat sauce and half for putting together the lasagna.
- Whisk together the cream cheese and eggs. You can use a hand mixer if you have one.
- Add the grated parmesan and seasonings and mix well.
- Finally, fold in the grated mozzarella.
- Spread the mixture in the baking dish lined with parchment paper and even it out. You can use a 9 in by 13 in casserole for 6 servings.
- Bake until the cheese starts to brown, about 20 minutes.
- Let cool completely and chill in the fridge for about 20 minutes.
- You can prepare the faux pasta ahead of time to save time on the day.
- Cut into pieces that fit the dish you'll be using for the lasagna. If you used a 9 in by 13 in casserole, cut into thirds to get sheets that fit a 8.5 in by 4.5 in by 2.5 in loaf pan. We used a dish that's 26 cm by 17 cm.
- In a large pan over medium-high heat, brown the ground beef, about 5 minutes.
- Add the marinara sauce and season with minced onion, oregano, garlic, powder, basil and salt.
- Reduce the heat to low and simmer for 10 minutes.
- Season to taste.
- In an oven-safe dish or loaf pan, add 1/3 of the marinara sauce (1/4 cup for 6 servings). This will be a thin layer.
- Top with a layer of cheese pasta, then a third of the meat sauce (1 cup for 6 servings).
- Spread half the ricotta cheese as the next layer. It's best to add small dollops and then spread them out, as this will be a thin layer.
- Add another layer of marinara, cheese pasta, meat sauce and ricotta.
- Finally, add a layer of marinara, cheese pasta, meat sauce and sprinkle with grated mozzarella and oregano.
- Bake for 20 minutes or until the cheese has fully melted and is golden brown.
- You can prepare the three cheese marinara ahead of time and freeze it. The "lasagna sheets" you can also prepare ahead of time, for example the day before.
- You can store the finished lasagna in an airtight container for up to 5 days in the fridge or up to 6 months in the freezer. If you stored the "lasagna sheets" before making the lasagna, deduct that from the days to keep in the fridge. For best results, thaw the frozen lasagna overnight in the fridge. Reheat in the microwave or oven.
The cheese "lasagna sheets"
The meat sauce
The lasagna
Meal Prep
- Calorie count497 kcal
- % of calories by macros
Fat 69.2 % 344 kcal 38 g Net Carbs 5.4 % 27 kcal 6.7 g Dietary Fiber 0.8 % 4 kcal 1.8 g Protein 24.5 % 122 kcal 30.5 g - Approx. WW SmartPoints™17.2
- Cholesterol 181.5 mg
- Sodium 602.1 mg
- Fat 38.2 g
- Saturated Fat 19.5 g
- Trans Fat 0.9 g
- Carbohydrates 8.5 g
- Dietary Fiber 1.8 g
- Total Sugars 3.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 30.5 g
- Calcium 401.9 mg
- Iron 3 mg
- Magnesium 42.3 mg
- Potassium 534.3 mg
- Zinc 5 mg
- Vitamin A (Retinol Equivalents) 226.4 mcg
- Vitamin B12 2.3 mcg
- Vitamin C 9 mg
- Folate 27.4 mcg
- Folic Acid 0.4 mcg