Mickey's Lasagna
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
lasagna noodles
|
|
| 1 | pound |
mozzarella cheese
|
|
| 2 | each |
garlic cloves
minced |
|
| 16 | ounces |
tomatoes, canned
|
|
| 6 | ounces |
tomato paste
canned |
|
| 8 | ounces |
tomato sauce
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
eggs
|
|
| 15 | ounces |
ricotta cheese
|
|
| ¼ | cup |
Parmesan cheese
|
|
| 2 | tablespoons |
parsley leaves
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
lasagna noodles
|
|
| 453.6 | g |
mozzarella cheese
|
|
| 2 | each |
garlic cloves
minced |
|
| 462.4 | ml/g |
tomatoes, canned
|
|
| 173.4 | ml/g |
tomato paste
canned |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 5 | ml |
basil
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | each |
eggs
|
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 59 | ml |
Parmesan cheese
|
|
| 3E+1 | ml |
parsley leaves
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Cook the lasagna noodles according to the package; drain, and separate.
Shred the mozzarella.
Sauté garlic in a little olive oil; add the rest of the sauce ingredients and heat through.
Whisk the ricotta mixture together.
Spoon a little sauce in the bottom of a 13X9X2 pan and build in layers.
Noodles, Ricotta, Mozza, Sauce, etc.
Bake at 375 for 30 minutes.
