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8-12 servings
suggest servings
| 10 | ounces | lasagna noodles | use enough noodles to cover your baking dish 6 layers deep |
| 1 | teaspoon | salt | for each quart of boiling water |
| 1 | pound | mozzarella cheese | grated |
| Sauce | |||
| 1 | pound | ground beef, lean | |
| 1 | medium | onion | minced |
| 2 | each | garlic cloves | minced |
| 1 | pound | tomatoes | stewed |
| 1 | pound | tomato sauce | |
| 6 | ounces | tomato paste | |
| 1/4 | teaspoon | sugar | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | basil | |
| 1 | teaspoon | parsley leaves | |
| Cheese mix | |||
| 2 | large | eggs | beaten |
| 16 | ounces | ricotta cheese | |
| 8 | ounces | cottage cheese | smallcurd |
| 1/2 | cup | romano cheese | grated |
| 1 | tablespoon | parsley flakes | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | oregano | |
| 1 | x | black pepper | to taste |
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 about 1 t of salt for each quart of water in the pot.
Add the lasagna noodles. Make sure that you cook enough noodles to cover a 13x9 baking pan 6 layers deep.
Pre-heat oven to 350 degrees F.
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 mozzarella cheese.
Finally, top with 1/3 of the sauce.
Bake uncovered for 40-45 minutes or until bubbly hot.
Let sit for 5-10 minutes before serving.
Yield: Serves 8-12.
| % Daily Value* | |
| Total Fat 44.0g | 68% |
| Saturated Fat 24.0g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 310mg | 103% |
| Sodium 2937mg | 122% |
| Total Carbohydrate 46.0g | 15% |
| Dietary Fiber 7.0g | 26% |
| Sugars 17.0g | |
| Protein 81.0g | 161% |
| Vitamin A | 63% | Vitamin C | 73% | |
| Calcium | 115% | Iron | 44% |
* 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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You're making pastry cream for a banana cream pie for dessert tomorrow. Chilling it overnight should render it appetizingly ...
The recipe is great except that the ingredients left out ginger and put in too much cinnamon. It should have called for 2 Tablespoons ground ginger and 2 teaspoons ground cinnamon. When I made those changes, it made wonderful gingerbread of the perfect consistency for making large walls for a gingerbread house.
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