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6 servings
suggest servings
| 500 | grams | ground beef, lean | lean |
| 1 | medium | onion | minced |
| 2 | cloves | garlic | minced |
| 500 | grams | italian tomatoes, stewed | |
| 500 | grams | tomato sauce | |
| 200 | grams | tomato paste | |
| 1 | ml | sugar | |
| 5 | ml | salt | |
| 5 | ml | basil | |
| 5 | ml | parsley leaves | |
| 2 | large | eggs | beaten |
| 500 | grams | ricotta cheese | |
| 250 | grams | cottage cheese | |
| 150 | grams | romano cheese | grated |
| 15 | ml | parsley flakes | |
| 5 | ml | salt | |
| 5 | ml | oregano | |
| 1 | x | black pepper | to taste |
| 300 | grams | lasagna noodles | |
| 5 | ml | salt | |
| 1 | x | water | boiling |
| 500 | grams | mozzarella cheese | grated |
Brown meat and drain off fat.
Heat, but don't brown, onions; stir in remaining sauce ingredients.
Simmer for about 30 minutes.
Fill a very large pot with water.
Add 5 ml of salt for each liter of water in the pot.
Add the lasagne noodles.
Make sure that you cook enough noodles to cover a 33x22 baking pan 6 layers deep.
Pre-heat oven to 150 C .
Grease the inside of the baking pan with a light vegetable oil.
Now make three filling layers.
For each, put down 1/3 of the noodles, in two layers.
Then spread 1/3 of the ricotta mixture on the noodles.
Then sprinkle with 1/3 of the mozzaralla cheese.
Finally, top with 1/3 of the sauce.
Bake uncovered for 40-45 minutes or until bubbly hot.
Cool for 5-10 minutes.
| % Daily Value* | |
| Total Fat 44.0g | 68% |
| Saturated Fat 25.0g | 125% |
| Trans Fat 0.0g | |
| Cholesterol 267mg | 89% |
| Sodium 1184mg | 49% |
| Total Carbohydrate 38.0g | 13% |
| Dietary Fiber 4.0g | 16% |
| Sugars 10.0g | |
| Protein 72.0g | 143% |
| Vitamin A | 36% | Vitamin C | 34% | |
| Calcium | 117% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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