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    You are in: Home / Recipes / Layered Mini Lasagne Casserole Recipe
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    Layered Mini Lasagne Casserole

    Average Rating:

    2 Total Reviews

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    • on October 27, 2013

      This was really easy to assemble, but we didn't think it had enough sauce - was a little on the dry side - will try this again but will definitely use more sauce.

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    • on May 22, 2011

      This was excellent! I actually made this tonight, from the back of the box recipe and came here to post it and saw you already had done so. I made a few adaptions: only had 2 cups part-skim ricotta but I used that plus another 1 1/2 cups of shredded Italian blend shredded cheese blend to the ricotta/egg/seasoning mix. Used 1 jar of Delgrasso brand Meat Flavored sauce and about 1/4 a jar of Delgrasso Marinara sauce, which I had leftover in fridge. Used shredded Parmesan instead of grated and Italian Seasoning because I am out of dried parsley. I also cooked the pasta only for 6 minutes al dente, because it was being baked and the noodles came out great in the end result. It was well recieved here; my 11 y/o had 2 huge helpings himself and asked if he could have leftovers tomorrow night. Thanks for posting!

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    Nutritional Facts for Layered Mini Lasagne Casserole

    Serving Size: 1 (246 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 478.1
     
    Calories from Fat 216
    45%
    Total Fat 24.0 g
    37%
    Saturated Fat 13.0 g
    65%
    Cholesterol 123.1 mg
    41%
    Sodium 547.8 mg
    22%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 2.4 g
    9%
    Sugars 5.2 g
    21%
    Protein 30.0 g
    60%

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