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Extra Cheese Lasagne

 

15

Yield

6

servings

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Low Carb
 

Ingredients

2 recipes egg pasta
*
1 pound ricotta cheese
2 cloves garlic
minced
10 ounces spinach
chopped, frozen, thawed and drained
1 each eggs
1 teaspoon salt
4 cups italian plum (roma) tomatoes
2 cups provolone cheese
grated
*
2 cups mozzarella cheese
grated
*
1 cup Parmesan cheese
grated

Directions

Prepare the pasta dough according to recipe directions.

Cut into strips about 13" long and 3" wide. You will need to gather all the trimmed scraps and reroll the dough to make enough noodles. This recipe should work out exactly if you roll your dough thin.

Combine the ricotta, garlic, spinach, egg and salt.

Mix well by hand or in food processor. To assemble the lasagne, pour a little bit of sauce in the bottom of a 9 x 13" baking dish.

Cover with a layer of noodles, then layer of sauce. Sprinkle a layer of provolone, a layer of mozzarella, then a layer of Parmesan.

Cover with a layer of noodles, then sauce, then the ricotta cheese mixture.

Top with a layer of noodles, sauce and the grated cheeses.

Finish with a layer of noodles, sauce and grated cheese.

Cover the lasagne lightly(if you are using aluminum foil, make a tent with the foil so it doesn't touch the top of the lasagne). Bake for 1 hour @ 350℉ (180℃).

Remove the cover and bake for an additional 30 minutes. Allow the lasagne to set 10 minutes before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 26458% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 790mg 33%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 39g
Vitamin A 39% Vitamin C 29%
Calcium 44% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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