xiaoxl/recipe_data huggingface dataset:
Simple Whole Roasted Chicken
Category: meat-and-poultry
By INDRIANI

The combination of unique ingredients make this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven. I serve this with the Chimichurri Sauce I found on Allrecipes, and I can't get enough! Plus the leftovers are fantastic for sandwiches, salads, and Mexican dishes.

Ingredients:
2 teaspoons salt
1 teaspoon white sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

Directions:
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours. Preheat oven to 500 degrees F (260 degrees C). Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 day
Yields: 6 servings

Calories: 386.6
Fat: 22.8 g
Saturated fat: 6.4 g
Carbohydrates: 1.6 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 41 g
Cholesterol: 129.3 mg
Sodium: 900 mg
Zucchini Cole Slaw


Ingredients:
zucchini, carrot, celery, green bell pepper, green cabbage, red cabbage, olive oil, lemon juice, Dijon mustard

Directions:
Toss the zucchini, carrot, celery, pepper, and cabbage in a large bowl.
In small mixing bowl, whisk together the oil, lemon juice, mustard, salt and pepper to taste; pour over the veggies.
Frosted Lemon Cookies


Ingredients:
all-purpose flour, sugar, unsalted butter, eggs, fresh lemon rind, lemon juice, cream of tartar, baking soda, salt, powdered sugar, lemon juice

Directions:
Preheat oven to 400 degrees.
Combine all cookie ingredients in large bowl.
Beat at low speed, scraping bowl often, until well mixed.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 6 to 8 minutes or until edged are lightly browned.
Meanwhile -- combine all glaze ingredients in small bowl; stir until smooth.
Frost warm cookies with glaze.
Sprinkle with grated lemon peel, if desired.
Grandma's Souped up Ramen Noodle Soup


Ingredients:
water, canola oil, garlic cloves, soy sauce, yellow onion, shiitake mushrooms, scallion, egg, sriracha sauce, ground black pepper

Directions:
Whisk rice wine vinegar and soy sauce. Set aside.
Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the onions, fish cakes, and mushrooms. Season with pepper. Cook for 2 minutes. Add the Ramen noodles and bean curd. Cook for 3 minutes. Top with scallions and egg.
Chimichurri Marinade
Category: side-dish
By phillyguy26

This is my version of the Argentinean chimichurri sauce for steak. It is also delicious on poultry and fish! Use as a marinade or sauce for steak or poultry.

Ingredients:
2 bunches fresh parsley
6 cloves garlic
1  shallot, minced
4 tablespoons red wine vinegar
4  anchovy fillets
salt and ground black pepper to taste
1 cup olive oil, or more as needed

Directions:
Wash parsley and remove the larger stems. Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/2 cups

Calories: 258.3
Fat: 27.3 g
Saturated fat: 3.8 g
Carbohydrates: 3.3 g
Sugars: 0.4 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 1.7 mg
Sodium: 102.8 mg
Hot White Chocolate with Ginger


Ingredients:
fresh ginger, sugar, water, nonfat milk

Directions:
Combine first 3 ingredients in a large sauce pan and cook over medium/high heat until sugar is disolved and the mixture starts to turn a soft golden color.
Remove from heat and allow to cool slightly.
Whisk in milk and chocolate and return to stove.
Stirring frequently, bring heat up to about 180, or until bubbles start to form around the edges but do not boil.
Strain out solids and serve.
Super-Easy Sausage and Peppers
Category: everyday-cooking
By Michele Novellano League

A simple and delicious way to serve sausage and peppers with a tomato-based sauce. This is one of my husband's and kids' favorite meals. They like it served over rice because it makes a lot of 'gravy' that soaks into the rice. It 's one of my favorites because it's quick, easy, and has only a few ingredients that I usually have on hand.

Ingredients:
7  sweet Italian sausages, or more to taste, removed from the casings and cut into bite-size pieces
1 tablespoon olive oil, or more to taste
1 large sweet onion, halved and sliced
2 (14.5 ounce) cans tomato sauce
3  green bell peppers, sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spread sausage pieces into a baking dish. Bake sausage in preheated oven until heated through, about 20 minutes. Heat olive oil in a large skillet over medium-high heat. Saute onion in oil until translucent, 5 to 7 minutes. Stir sausage with the onion. Pour tomato sauce over the sausage mixture; bring to a simmer and cook for 20 minutes. Stir bell pepper into the mixture to coat in tomato sauce; cook until the bell pepper is tender, about 20 minutes more.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 355.6
Fat: 27.2 g
Saturated fat: 9 g
Carbohydrates: 9.3 g
Sugars: 3.5 g
Dietary fiber: 1.6 g
Protein: 18.2 g
Cholesterol: 51.8 mg
Sodium: 1127.9 mg
Taco Bean Dinner


Ingredients:
tortilla chips, cheddar cheese, tomato sauce, ground beef, kidney beans, sour cream

Directions:
"Brown beef and drain. Add taco seasoning, tomato sauce and beans. Simmer 10 minutes. Place tortillas on a plate top with meat mixture then add cheese and sour cream."
Italian Vegetable Medley


Ingredients:
olive oil, garlic clove, carrot, zucchini, roma tomato, salt

Directions:
In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional].  Heat over high heat until the edges of the garlic start to brown.
Add the carrots, yellow squash and zucchini and stir to blend.
Add the Italian seasoning and stir again.
Flip the vegetables over occasionally using a spachula.  Some of the vegetables should get  brown spots on them, but the vegetables taste best if there is still a slight crispness to them.
When the vegetables are ready, add salt.
Turn off heat.
If desired, stir in a deseeded and diced roma (plum] tomato at this time-optional.
I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home.
Chicken Hotpot


Ingredients:
sweet potatoes, coconut oil, onion, mushrooms, chicken breast fillets, broccoli, sweetcorn, buckwheat flour, dried herbs, canned tomatoes, chicken broth, parsley

Directions:
Preheat the oven to 200C/390°F.
Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.
Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened.
Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined.
Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes.
Meanwhile steam the broccoli for 3 minutes.
Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.
Place into the bottom of your baking dish.
Peel the sweet potatoes and chop into slices. Layer on top of the chicken.
Bake for 30 minutes then serve.
Quick-N-Easy Fruit Dip


Ingredients:
Philadelphia Cream Cheese, marshmallow creme, strawberries, watermelon

Directions:
"Mix cream cheese and marshmallow creme until smooth and it's ready to serve with the fruit."
Vanilla Coconut Bars


Ingredients:
butter, water, vanilla, egg, coconut, chocolate chips

Directions:
Heat oven to 350°.
Spray 13x9 baking pan.
Put cake mix in lg bowl.
Cut in butter until crumbly.
Add water, vanilla, and egg; mix well.
Stir in coconut.
Press dough into pan.
Bake for 15-20 minutes or until golden brown.
Cool for 15 minutes.
Melt chocolate and drizzle over cake.
Cool.
Pumpkin Wheat Honey Muffins
Category: bread
By Colleen Moir

The goodness of whole wheat flour and pumpkin sweetened with honey.  Plump raisins and chopped walnuts add to the wholesome goodness of these muffins.  Good for breakfast, brunch or snack!

Ingredients:
½ cup raisins
1 ½ cups whole wheat flour
½ cup packed brown sugar
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2  eggs
¾ cup canned pumpkin puree
½ cup vegetable oil
½ cup honey
½ cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 262.6
Fat: 13 g
Saturated fat: 2 g
Carbohydrates: 35.9 g
Sugars: 22.3 g
Dietary fiber: 2.9 g
Protein: 4.2 g
Cholesterol: 31 mg
Sodium: 224.3 mg
Hammer Toes


Ingredients:
cream cheese, onion powder, garlic powder, black pepper, seasoning salt, salt, bacon

Directions:
Preheat oven to 350., Combine first 6 ingredients and Razz Potle Sauce., Spoon into pepper halves until level., Wrap with bacon and place on baking sheet., Bake 40-45 minutes.
Ole! Chicken Enchilada Bake


Ingredients:
tortilla chips, sour cream, ground cumin, garlic powder, oregano, mild green chilies, black olives, green onion, cilantro, chicken, sliced ripe olives, green onion

Directions:
PREHEAT oven to 375 F (oven rack should be in the center position]; SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4  ounce] can condensed cream of chicken soup, 1 (8  ounce] container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano].
POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
ARRANGE 1/2 (1 1/2 cups] of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips] evenly over ENCHILADA VERDE SAUCE in baking dish.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
SPREAD 1/2 (HALF] of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE].
SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!
Maple Egg White Oatmeal


Ingredients:
quick oats, skim milk, water

Directions:
"Mix water and milk together. Cook oatmeal. Stir in 1tbsp syrup and eggwhite. Pour the remaining syrup on top."
Macaroni Salad


Ingredients:
elbow macaroni, dill pickle, medium cheddar, carrot, red onion, Miracle Whip, dill, seasoning salt, black pepper

Directions:
After macaroni is thoroughly cooled and drained, place in large bowl with all chopped veggies and cheddar.
In a seperate bowl mix Miracle whip, relish and spices.
Pour into pasta mix, and lightly toss together.
Refrigerate til ready to use.
Brandied Custard Crepe Filling


Ingredients:
milk, sugar, cornstarch, eggs, brandy, vanilla extract

Directions:
In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes].
Add ¼ of the hot milk mixture to the beaten eggs and blend well.
Add the egg mixture to the remaining hot milk mixture in the saucepan and add stir over medium heat (or microwave for 2 minutes or until thick].  Remove pan from heat; stir in the brandy (if using] and vanilla.  Chill completely.
For use as a crepe filling - Recipe makes enough filling for 10 crepes.  Place 3 tablespoons of custard in the center of each crepe.  Add about 1/3 cup of sliced strawberries, if you wish.  Then gently roll each crepe and place on a plate.  Top each crepe with whipping cream and fresh strawberries.
Mushrooms and Spinach Italian Style
Category: side-dish
By Salvatore

This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.

Ingredients:
4 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 ounces fresh mushrooms, sliced
10 ounces clean fresh spinach, roughly chopped
2 tablespoons balsamic vinegar
½ cup white wine
salt and freshly ground black pepper to taste
chopped fresh parsley, for garnish

Directions:
Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted. Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 serving

Calories: 199.2
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 10.3 g
Sugars: 4.1 g
Dietary fiber: 3.1 g
Protein: 5.6 g
Sodium: 68.8 mg
Lemon Sandwich Cookies


Ingredients:
lemon zest, lemon juice, butter, sugar, salt, egg, baking soda, all-purpose flour, lemon zest, salt, butter, confectioners' sugar

Directions:
Boil lemon zest and juice in a small saucepan over medium heat until reduced to 1 tablespoon, 3 to 5 minutes. Remove from heat and cool.
Beat together butter, sugar, and salt with an electric mixer at medium speed until pale and fluffy, about 5 minutes. Add yolk and egg, one at a time, beating well after each addition, then beat in lemon reduction. At low speed, mix in baking soda and flour until just combined.
Form dough and into a 6-inch disk. Chill, wrapped, until firm, about 2 hours.
Preheat over to 375 with racks in middle and upper positions. Butter 2 large baking sheets. Roll out dough on a lightly floured surface with a lightly floured rolling pin to a 13-inch (1/8-inch-thick] round. Cut out cookies, rerolling dough once. Bake 1 inch apart until edges are golden, about 15 minutes.
Transfer to a rack to cool completely.
MAKE LEMON FILLING: Mince zest with salt. Beat butter with electric mixer until light and fluffy, then beat in zest paste. Reduce speed to low, then mix in sugar until well combined.
ASSEMBLE COOKIES: Spread filling (about a rounded Tbsp] on half of the cookies and sandwich with remaining cookies. Press slightly, then smooth edges with a butter knife or small spatula. Chill until filling sets, about 30 minutes.
Italian Sausage


Ingredients:
salt, fennel seed, fresh ground black pepper, garlic cloves, dried red pepper flakes

Directions:
Mix all the ingredients together., Chill before using.
Ruths Holiday  Broccoli Cheese Casserole (no Rice)


Ingredients:
fresh broccoli, broccoli, sour cream, onions, sharp cheddar cheese, crouton

Directions:
Cook broccoli until tender but not overcooked; drain well.
Place cooked broccoli into a pre-sprayed casserole dish.
Mix cream of mushroom soup, sour cream, onion, and 1 cup of shredded cheese together.
Pour over the broccoli in the casserole dish.
Sprinkle desired amount of croutons over the top.
Top with remaining 1/2 cup shredded cheddar cheese.
Bake at 350 for 20 minutes.
You may substitute cauliflower for the broccoli.
I sometimes add cooked turkey, chicken or ham for a complete one dish meal.
Southern Peach Cobbler


Ingredients:
white sugar, brown sugar, ground cinnamon, ground nutmeg, fresh lemon juice, cornstarch, all-purpose flour, white sugar, brown sugar, baking powder, salt, unsalted butter, boiling water, white sugar, ground cinnamon

Directions:
Preheat oven to 425 degrees F (220 degrees C].
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.
Chocolate Carrot Cake Roll


Ingredients:
egg, sugar, flour, milk, eggs, sugar, flour, milk, cocoa powder, cinnamon, carrots, cream cheese, butter, confectioners' sugar, vanilla

Directions:
To make carrot pattern, combine an egg, sugar, flour and milk.
Separate the mixture into two bowls (equal portions].
In one bowl, add green food coloring and mix.
In the other bowl, add orange food coloring and mix.
On a parchment paper-lined baking sheet, trace or draw small carrot.
patterns.
Pipe the orange icing over the main carrot pattern.
Place in oven; 350F for 2 minutes; let it cool.
Pipe the green icing over the carrot top pattern.
Place in oven; 350F for 2 minutes; let it cool.
To make chocolate cake, add 2 eggs and sugar then whip.
Add flour, cocoa powder, cinnamon, and shredded carrot then mix well.
Spread the chocolate cake batter evenly over the piped carrot pattern.
Bake at 350F for 13-15 minutes.
To make cream cheese filing, add cream cheese, butter, and confectioners sugar; mix well using an electric hand mixer.
To make roll, flip over the chocolate/carrot pattern after it's cooled down.
Carefully peel off the parchment paper (revealing the carrots baked into the.
chocolate] then flip over and evenly spread the cream cheese filling.
Using a clean piece of parchment paper (like a bamboo roller to make a.
sushi roll], cover the cake with the parchment and roll and carefully tighten.
Remove the parchment, cut into slices and serve.
Tofu Foo Yung


Ingredients:
snow peas, mushroom, spring onions, water chestnuts, bean sprouts, tofu, tofu, soy sauce, unbleached white flour, nutritional yeast, baking powder, cold water, soy sauce, cornstarch, fresh mushrooms

Directions:
In a skillet or Wok, saute the peas, mushrooms, spring onion and water chestnuts until tender-crisp.
When done, mix in the bean sprouts and remove from the heat and set aside.
Preheat your oven to 325'F.
Blend the 1 3/4 lb. of tofu and soy sauce until creamy.
Pour this into a bowl and mix in the 1/2 cup mashed tofu, flour, yeast if using and the baking powder.
Mix the veggies and tofu mixture together well.  On an oiled cookie sheet, make 6-8 patties, about 5" around and 1/2 inch thick.  Bake for 30 minutes, then flip over and bake another 15 mintues.
FOR THE GRAVY:
Mix the cold water, soy sauce, and cornstarch together.  Heat slowly on low, add the mushrooms pieces and continue to heat until thickened. This gravy is delicious.
Pour over your tofu foo yung patties and enjoy.
Persian Split Pea and Barley Stew


Ingredients:
barley, bay leaf, garlic clove, water, cinnamon, ground cardamom, onion, carrot, potatoes, salt, cayenne, vegetable broth, tomatoes, fresh parsley

Directions:
In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
Reduce the heat, cover and simmer for 15 minutes.
Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.
Italian Sausage and Mushroom Lasagna with Bechamel Sauce
Category: world-cuisine
By Valerie Brunmeier

The bechamel adds a little something special to this wonderful lasagna. I like to use part skim ricotta and mozzarella and low-fat milk to cut some of the fat in this dish. You won't notice the difference.

Ingredients:
1  serving cooking spray
½ pound bulk mild Italian sausage
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups low-fat milk
1 pinch salt
1 pinch ground nutmeg
1  egg
1 (15 ounce) container part-skim ricotta cheese
1 tablespoon dried parsley
2 (24 ounce) jars marinara sauce, divided
1 (9 ounce) package no-boil lasagna noodles, divided
1 cup chopped cremini mushrooms, divided
1 (16 ounce) package shredded part-skim mozzarella cheese, divided
½ cup grated Parmesan cheese, divided

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. Drain the sausage and set aside. To make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. Allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. Whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. Remove sauce from the heat and set aside. In a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined. To assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. On the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the Parmesan cheese and 1 more cup of marinara sauce. Repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining Parmesan cheese. Cover the dish with foil. Bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. Remove foil and bake until the top cheese layer is browned, about 5 more minutes. Allow the lasagna to stand for 10 minutes before cutting.

Prep time: 30 mins
Cook time: 1 hr 25 mins
Total time: 2 hrs 5 mins
Yields: 1 9x13-inch dish

Calories: 406.8
Fat: 20.7 g
Saturated fat: 10.6 g
Carbohydrates: 31.7 g
Sugars: 10.9 g
Dietary fiber: 3.5 g
Protein: 23.1 g
Cholesterol: 73.5 mg
Sodium: 997 mg