- Level: Easy
- Total: 55 min (includes standing time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 883
- Total Fat
- 58 g
- Saturated Fat
- 24 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 50 g
- Cholesterol
- 171 mg
- Sodium
- 1370 mg
- Level: Easy
- Total: 55 min (includes standing time)
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 883
- Total Fat
- 58 g
- Saturated Fat
- 24 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 50 g
- Cholesterol
- 171 mg
- Sodium
- 1370 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
- Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
- Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.
