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    You are in: Home / Recipes / Lasagna from the kitchen of Bernie Knight Recipe
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    Lasagna from the kitchen of Bernie Knight

    Average Rating:

    3 Total Reviews

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    • on November 05, 2006

      This turned out great except for my little substitution (noboil noodles). The sauce was awesome! I've not been happy with sauces I've made from scratch but this one was great. I liked that it wasn't swimming in sauce and came out nice and firmly layered. I think that is why the no boil noodles didn't work, there wasn't enough moisture to cook them properly. I'll make this next time with traditional pasta. I did use ricotta since I don't like the texture of cottage cheese in lasagna and it worked out great. I'll double the sauce next time to freeze for other uses. Thank you for such a great recipe!

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    • on August 07, 2006

      Lasagna PERFECTION…. really! My family had this for dinner last night & lunch today. They ate every single bite! (lol) I used 28 oz can of crushed tomatoes b/c I wasn't exactly sure what type of tomatoes to use. The sauce was thick, flavorful and easy to layer into the dish. I also used low fat cottage cheese and mixed in a 1 tbsp milk to make it spread easier. This was the easiest and best tasting lasagna I have ever made. My husband is from Philly and ultra picky about Italian food but even he couldn't fault this incredible dish. This also has fewer calories than many of the other lasagna recipes which is a real plus. A must try for everyone! Thanks for sharing!

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    • on June 18, 2006

      We all really enjoyed this Lasagna very much, it tasted wonderful and looked great!Thanks so much for posting a great recipe muffy....

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    Nutritional Facts for Lasagna from the kitchen of Bernie Knight

    Serving Size: 1 (301 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 515.9
    Calories from Fat 261
    Total Fat 29.0 g
    Saturated Fat 13.2 g
    Cholesterol 94.2 mg
    Sodium 1510.4 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 2.5 g
    Sugars 6.2 g
    Protein 36.1 g


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