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Luxury Lasagne

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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3 cloves garlic
crushed
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cup olive oil
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½ pound chicken livers
chopped
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¼ pound prosciutto
chopped
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2 cups chicken
cooked, chopped
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12 ounces tomato paste
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15 ounces tomatoes, canned
peeled
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2 cans tomato sauce
herbed
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1 cup chicken broth
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1 cup white wine
dry
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¼ teaspoon salt
optional
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½ teaspoon black pepper
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½ teaspoon basil
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½ teaspoon oregano
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1 pound lasagna noodles
about 20 pieces
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1 pound ricotta cheese
skim milk
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1 ¾ cups Parmesan cheese
grated
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½ pound mozzarella cheese
sliced
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Ingredients

Amount Measure Ingredient Features
1 large onions
chopped
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3 cloves garlic
crushed
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79 ml olive oil
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226.8 g chicken livers
chopped
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113.4 g prosciutto
chopped
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473 ml chicken
cooked, chopped
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346.8 ml/g tomato paste
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433.5 ml/g tomatoes, canned
peeled
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2 cans tomato sauce
herbed
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237 ml chicken broth
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237 ml white wine
dry
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1.3 ml salt
optional
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2.5 ml black pepper
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2.5 ml basil
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2.5 ml oregano
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453.6 g lasagna noodles
about 20 pieces
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453.6 g ricotta cheese
skim milk
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414 ml Parmesan cheese
grated
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226.8 g mozzarella cheese
sliced
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Directions

Sauté onion and garlic in oil in Dutch oven until tender.

Add chicken livers and sauté until browned.

Add remaining ingredients except last four.

Bring to boil, cover and simmer, stirring occasionally, 25 minutes.

Meanwhile, cook, and drain lasagna very well.

Rinse with cold water to make separation easier while working and drain again.

Pour a little sauce into 16 x 9½ x 2½ inch baking dish (or 2 similar small dishes).

Top with a layer of lasagna.

Spread with a third of the ricotta and sprinkle with a third of the Parmesan.

Top with more sauce.

Repeat layers twice.

Arrange mozzarella slices on top and bake in preheated 350℉ (180℃) F oven 30 minutes or until bubbly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 64446% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 258mg 86%
Sodium 867mg 36%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 20%
Sugars g
Protein 94g
Vitamin A 112% Vitamin C 45%
Calcium 65% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
 

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