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Italian Lasagna

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Recipe

 

Yield

1 lasagna

Prep

25 min

Cook

55 min

Ready

70 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 ¼ pounds beef
lean, ground
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cup onions
minced
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¾ teaspoon garlic powder
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4 teaspoons salt
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3/8 teaspoon red pepper flakes
crushed
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1 tablespoon oregano
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3 tablespoons parsley flakes
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18 ounces tomato paste
3 (6-oz) cans
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24 ounces tomato sauce
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2 ¼ cups water
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3 large eggs
large, beaten
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3 pounds ricotta cheese
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1 pound lasagna noodles
cooked, (18 noodles)
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12 ounces mozzarella cheese
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¾ cup Parmesan cheese
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Ingredients

Amount Measure Ingredient Features
1 kg beef
lean, ground
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79 ml onions
minced
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3.8 ml garlic powder
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2E+1 ml salt
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1.9 ml red pepper flakes
crushed
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15 ml oregano
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45 ml parsley flakes
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520.2 ml/g tomato paste
3 (6-oz) cans
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693.6 ml/g tomato sauce
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532 ml water
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3 large eggs
large, beaten
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1.4 kg ricotta cheese
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453.6 g lasagna noodles
cooked, (18 noodles)
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346.8 ml/g mozzarella cheese
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177 ml Parmesan cheese
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Directions

Line four 8x8x2-inch baking pans with heat-resistant freezer wrap.

Allow enough extra wrap to fold over top.

Use one pan for each six servings or one-fourth of the recipe.

Do not line pans for food to be served without freezing.

Crumble beef; cook until lightly browned.

Stir in onion. Cook until onion is tender.

Drain off fat. Stir in seasonings, tomato paste, tomato sauce, and water.

Simmer for 5 minutes, stirring occasionally. In another bowl, blend eggs with ricotta cheese.

In each pan, spread a layer of meat mixture (about ¾ cup).

Add a layer each of noodles (2¼), meat mixture (about ¾ cup), ricotta cheese mixture (about ¾ cup), mozzarella cheese (⅓ cup), and parmesan cheese (1½ tablespoons).

Repeat layers until all ingredients are used.

Pack food tightly to avoid air pockets.

To serve without freezing: Preheat oven to 400? F.

Bake 30 minutes or until sauce bubbles at edges.

To freeze: Cool for 30 minutes at room temperature.

Complete wrapping by pulling paper up over top of food.

Put edges of wrap together and fold several times so paper lies directly on top of food.

Fold ends of freezer wrap over the top and seal with freezer tape.

Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months).

Freeze for 10 to 12 hours before removing packages from the pans.

To heat after frozen: Preheat oven to 400? F.

Remove freezer wrap.

Place food in baking pan. Bake 2¼ hours or until sauce bubbles at edges and center is hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1328g (46.8 oz)
Amount per Serving
Calories 202451% from fat
 % Daily Value *
Total Fat 115g 178%
Saturated Fat 60g 300%
Trans Fat 0g
Cholesterol 622mg 207%
Sodium 3835mg 160%
Total Carbohydrate 31g 31%
Dietary Fiber 11g 46%
Sugars g
Protein 309g
Vitamin A 103% Vitamin C 96%
Calcium 173% Iron 97%
* based on a 2,000 calorie diet How is this calculated?
 

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