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Peppy Lasagna

 

15

Yield

8

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

1 pound hot italian sausages
1 can tomatoes
cut up
*
1 can tomato paste
½ cup celery
chopped
½ cup carrots
chopped
1 teaspoon salt
½ teaspoon oregano
crushed
*
10 ounce lasagna noodles
½ teaspoon black pepper
3 cup ricotta cheese
½ cup Parmesan cheese
2 tablespoon parsley leaves
snipped
2 large eggs
16 ounce mozzarella cheese
½ cup onions
chopped

Directions

In skillet, cook sausage, onion, celery and carrot until meat is lightly browned.

Drain off excess fat. Stir in tomatoes, tomato paste, salt, oregano and the first ¼ teaspoon pepper.

Simmer, uncovered, 30 minutes, stirring occasionally.

Cook lasagna according to package; drain well.

Combine ricotta, Parmesan, eggs, parsley and remaining pepper.

Place half the noodles in a greased 13½x8½ x 1-¾-inch baking dish.

Spread with half the cheese filling; add half the mozzarella, and half the meat sauce.

Repeat layers.

Bake, uncovered, in 375℉ (190℃) F oven for 30 minutes.

Let stand 10 to 15 minutes before serving.

Cut into squares to serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 247g (8.7 oz)
Amount per Serving
Calories 52258% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 150mg 50%
Sodium 1511mg 63%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 72g
Vitamin A 47% Vitamin C 12%
Calcium 64% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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