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Carol's Lasagna

 

A hearty lasagna with lots of meat and cheese
101

Yield

8

servings

Prep

30

min

Cook

45

min

Ready

85

min

Trans-fat Free, High Fiber
 

Ingredients

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 onions
minced
2 each garlic cloves
minced
1 pound tomatoes
stewed
1 pound tomato sauce
6 ounces tomato paste
¼ 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
½ cup romano cheese
grated
*
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon oregano
1 x black pepper
to taste
*

Directions

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 teaspoon 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℉ (180℃).

Grease the inside of the baking pan with a light vegetable oil.

Now make three filling layers.

For each, put down ⅓ of the noodles, in two layers.

Then spread ⅓ of the ricotta mixture on the noodles.

Then sprinkle with ⅓ of the mozzarella cheese.

Finally, top with ⅓ of the sauce.

Bake uncovered for 40 to 45 minutes or until bubbly hot.

Let sit for 5 to 10 minutes before serving.

Yield: Serves 8-12.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 723g (25.5 oz)
Amount per Serving
Calories 90544% of calories from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 24g 119%
Trans Fat 0g
Cholesterol 310mg 103%
Sodium 2937mg 122%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 26%
Sugars g
Protein 161g
Vitamin A 63% Vitamin C 73%
Calcium 115% Iron 44%
* based on a 2,000 calorie diet How is this calculated?

 

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