Whole Wheat Pasta Lasagna

Recipe

Whole Wheat Pasta Lasagna

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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    8 oz. Hodgson Mills whole wheat penne pasta
    4 Bratos spicy links, thawed, halved, sliced
    1 clove(s) garlic, minced
    ¼ c. onion, chopped
    1 (28 oz) can Muir Glen crushed tomatoes with basil
    2 tsp. Italian seasoning
    1 (15 oz) container ricotta cheese
    2 c. shredded organic mozzarella cheese, divided
    ¼ c. grated Parmesan cheese
    1 Omega egg, beaten

    Directions

    1. Preheat oven to 350 degrees. Cook pasta according to package directions. Drain.
    2. Meanwhile, in a large skillet, saute Bratos until hot. Stir in garlic, onion, tomatoes and seasoning. Set aside.
    3. In a medium bowl, stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese and egg.
    4. In a greased 2-1/2 quart baking dish, layer 1/2 the pasta, 1/2 the Bratos mixture and 1/2 the cheese mixture. Repeat layers. Top with remaining 1 cup mozzarella cheese.
    5. Bake uncovered for 35 to 40 minutes or until hot and bubbly.

    Nutrition facts

    Servings

    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 95mg
    • Sodium: 610mg
    • Total Carbohydrates: 33g
    • Protein: 27g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 15%
    0%
    Iron 20%
    0%
    Calcium 40%

    Recipe Source:

    Hy-Vee HealthMarket.