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Nutrition Facts
Serving Size 228 g
(Approx. 8 Servings)
Amount Per Serving
Calories 320 Calories From Fat 140
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 510 mg 21%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 17 g
Vitamin A 20% Iron 10%
Vitamin C 30% Calcium 30%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cheesy Lasagna with Homemade Red Sauce

Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1 Tbsp olive oil
3 garlic cloves, chopped
1/2 cup(s) yellow onion, chopped
28 Oz Cento Italian Peeled Tomatoes with Basil
1/4 Tsp crushed red pepper flakes
4 Tsp Italian seasoning, divided use
1 .3000 cup(s) whole milk ricotta
2 cup(s) H-E-B Shredded Mozzarella Cheese, divided use
1/3 cup(s) Parmesan cheese, grated
1 egg
9 H-E-B Lasagna Pasta, prepared according to package instructions
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Preheat oven to 375°F.
In a medium sauce pot over medium-high heat add oil and once hot, add chopped garlic. Stirring constantly, cook 2 to 3 minutes or until edges start to brown.
Once browned, add onion and cook an additional 2 minutes.
Add canned tomatoes, chili flakes and 3 teaspoons Italian seasoning. Cook 20 minutes and, using a wooden spoon, break apart tomatoes until chunky.
While sauce cooks, in a large bowl combine ricotta, remaining Italian seasoning, 1 cup shredded mozzarella, grated Parmesan and egg. Mix until completely incorporated.
To layer lasagna, coat the bottom of a 9x13-inch dish with about 1 cup of sauce then top with 3 lasagna noodles.
Once first layer of pasta is placed, top with a third of ricotta mixture, another layer of sauce, lasagna noodles and repeat until pasta, ricotta mixture and sauce is utilized; last layer should be sauce.
Top lasagna with remaining mozzarella cheese and cover with foil. Bake about 30 minutes or until bubbly and pasta is tender.
Chef's Note: Serve with crispy Italian bread or cheesy garlic bread.


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