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Mike's Lasagne

 

28

Yield

8

servings

Prep

20

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 each red onion
chopped
1 teaspoon oregano
dried
1 pound ground beef, lean
½ teaspoon black pepper
1 pound hot italian sausages
1 pound ricotta cheese
4 each garlic cloves
pressed
1 pound mozzarella cheese
sliced
24 ounces tomato sauce
6 ounces tomato paste
1 cup Parmesan cheese
shredded
½ cup red wine
dry
*
16 each lasagna noodles
*

Directions

Get two large frying pans.

Spray with the non-stick PAM or similiar.

Place the beef in one, the sausage in the other.

As the meat starts to change colour, add ½ the onion and garlic to each pan.

Sauté until meat is brown and crumbly in both pans.

They will never get done at the same time.

Add the tomato sauce and paste, wine, water, oregano, pepper and a bit of salt if you are a salt lover.

Stir, cover and cook for a couple of hours.

Cook the lasagana noodles cooking as per package directions.

After they are cooked, rinse a couple of times with cold water to cool them hot puppies down.

Grab a deep (2-3 inch) 9x13 in casserole dish or pan.

Criss cross a layer of noodles for the first layer, followed by about ⅓ of the sauce, then ⅓ of the ricotta and then ⅓ of the mozzarella.

Do the pasta, sauce, ricotta and mozzarella 2 more times until gone.

Spread the parmesan over the top.

Cook in a pre-heated 350℉ (180℃) oven for 60 minutes.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 400g (14.1 oz)
Amount per Serving
Calories 112336% of calories from fat
 % Daily Value *
Total Fat 45g 68%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 155mg 52%
Sodium 1358mg 57%
Total Carbohydrate 36g 36%
Dietary Fiber 8g 32%
Sugars g
Protein 138g
Vitamin A 26% Vitamin C 34%
Calcium 78% Iron 45%
* based on a 2,000 calorie diet How is this calculated?

 

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