Lasagna with meat, home recipe
Common food
Photo: Wikipedia
This is a hearty, layered pasta dish of flat noodles, rich meat ragù, and creamy béchamel or ricotta, baked until the top is golden and bubbly. Each bite delivers a satisfying contrast between the tender pasta, savory meat sauce, and the rich, cheesy layers. At 206 kcal per 100g, it offers a balanced macronutrient profile with a solid 13.63g of protein from the meat and dairy.
Calorie split: 27% protein · 26% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People adore it for its comforting, layered complexity where every forkful combines savory meat, creamy cheese, and tender pasta. It's a beloved centerpiece for family gatherings and celebrations, embodying the warmth of home cooking.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat, which may be a concern for those monitoring blood pressure or heart health. To mitigate this, use lean ground meat, reduce added salt by boosting herbs like oregano and basil, and pair with a large, leafy green salad to add fiber and balance the meal.
Key benefits
- Provides a substantial source of protein for muscle maintenance.
- Offers a balanced mix of carbohydrates for energy and fats for satiety.
- Contains calcium from dairy components like béchamel or ricotta.
- A versatile dish that can incorporate hidden vegetables like spinach or zucchini.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'lasagna' comes from the Greek 'lasanon', meaning a large cooking pot or cauldron, which was later adopted by the Romans to describe the flat pasta sheets themselves.
Full nutrition (USDA data · scales with serving)
| Water | 60.2 g |
| Energy | 206 kcal |
| Protein | 13.6 g |
| Total lipid (fat) | 10.9 g |
| Carbohydrate, by difference | 13.1 g |
| Fiber, total dietary | 1.1 g |
| Total Sugars | 1.5 g |
| Calcium, Ca | 272 mg |
| Iron, Fe | 0.90 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 240 mg |
| Potassium, K | 168 mg |
| Sodium, Na | 416 mg |
| Zinc, Zn | 2.1 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 20.3 ug |
| Vitamin C, total ascorbic acid | 3.0 mg |
| Thiamin | 0.20 mg |
| Riboflavin | 0.23 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 25.0 ug |
| Folic acid | 14.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 35.0 ug |
| Choline, total | 20.1 mg |
| Vitamin B-12 | 0.62 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 90.0 ug |
| Retinol | 85.0 ug |
| Carotene, beta | 52.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 534 ug |
| Lutein + zeaxanthin | 27.0 ug |
| Vitamin E (alpha-tocopherol) | 0.46 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.8 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.6 g |
| SFA 4:0 | 0.16 g |
| SFA 6:0 | 0.14 g |
| SFA 8:0 | 0.09 g |
| SFA 10:0 | 0.21 g |
| SFA 12:0 | 0.24 g |
| SFA 14:0 | 0.82 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 3.0 g |
| MUFA 16:1 | 0.20 g |
| MUFA 18:1 | 2.8 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.67 g |
| PUFA 18:2 | 0.62 g |
| PUFA 18:3 | 0.07 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 43.0 mg |
Amino acid profile (per 100g)
Estimated from Restaurant, Italian, lasagna with meat — USDA does not publish this profile for Lasagna with meat.
| Tryptophan | 0.13 g |
| Threonine | 0.38 g |
| Isoleucine | 0.42 g |
| Leucine | 0.86 g |
| Lysine | 0.82 g |
| Methionine | 0.25 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.49 g |
| Tyrosine | 0.36 g |
| Valine | 0.46 g |
| Arginine | 0.47 g |
| Histidine | 0.28 g |
| Alanine | 0.41 g |
| Aspartic acid | 0.77 g |
| Glutamic acid | 2.1 g |
| Glycine | 0.35 g |
| Proline | 1.1 g |
| Serine | 0.50 g |
| Hydroxyproline | 0.07 g |
FAQ
Can I make lasagna ahead of time?
Yes, you can assemble it completely, cover, and refrigerate for up to 24 hours before baking. This allows the flavors to meld and can make it even more delicious.
What's the best way to reheat leftover lasagna?
Reheat individual slices in the microwave for 1-2 minutes, or cover a portion with foil and bake at 350°F (175°C) for 20-30 minutes to maintain texture.
Can I use no-boil lasagna noodles?
Absolutely, but ensure your sauce has enough moisture (about 10% more liquid) so the noodles can absorb it and cook properly during baking.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.06 kcal/g · 26% calories from protein · 1.1 g fiber · 1.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.48 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.