Meatloaf Lasagna

Name: Meatloaf Lasagna
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 (15 ounce) containers ricotta cheese, divided; 1 egg; 1/4 teaspoon salt; 1 (25 ounce) jar marinara sauce; 9 no-boil lasagna noodles, divided (from 1 8 oz pkg); 1 3/4 cups shredded mozzarella cheese; 3 tablespoons grated parmesan cheese, divided; 1/3 meatloaf, cut into 6 1/2 inch slices

Vegetarian Dairy

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Ingredients

2 (15 ounce) containers ricotta cheese, divided
1 egg ⓘ
1/4 teaspoon salt ⓘ
1 (25 ounce) jar marinara sauce
9 no-boil lasagna noodles, divided (from 1 8 oz pkg) ⓘ
1 3/4 cups shredded mozzarella cheese ⓘ
3 tablespoons grated parmesan cheese, divided ⓘ
1/3 meatloaf, cut into 6 1/2 inch slices ⓘ

Instructions

Preheat oven to 375.
In bowl combine ricotta, egg and salt.
Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm.
Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.

Nutrition & Diet Analysis (per serving)

357 kcal 18% DV

Protein Fat Carbs

Macronutrients

Protein 24.7g 49% DV

Total Fat 11.5g 15% DV

Carbs 38.7g 14% DV

Fiber 1.5g 5% DV

Sugar 2.3g 5% DV

Electrolytes

Sodium 10427.8mg 100% DV

Potassium 427.8mg 9% DV

Cholesterol 92mg 31% DV

Vitamins & Minerals

Vitamin A 95.8mcg 11% DV

Vitamin C 0.1mg

Vitamin D 0.1mcg 1% DV

Calcium 474.5mg 37% DV

Iron 2.6mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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