Peppy Lasagna
66
66
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.
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?