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Sandy's Lasagne

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Submitted by Lisa1115

YIELD

6 servings

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

½ 226.8
POUND G LASAGNA NOODLES
1 453.6
POUND G GROUND BEEF
½ 118
CUP ML ONIONS
chopped
3 3
CLOVES CLOVES GARLIC
1 15
TABLESPOON ML OLIVE OIL
3 1.4
POUNDS KG TOMATOES
peeled, seeded,, chopped (or canned tomatoes, drained)
1 ½ 7.5
TEASPOONS ML SEASONED SALT
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML BASIL
dried *
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
Bechamel
½ 118
CUP ML BUTTER
½ 118
1 237
CUP ML MILK
1 237
CUP ML CHICKEN BROTH
1 1
EACH EACH CHICKEN BOUILLON CUBES
optional *
0.6
TEASPOON ML SALT
Ricotta filling
1 1
EACH EACH EGGS
½ 226.8
POUND G RICOTTA CHEESE
¼ 113.4
POUND G PARMESAN CHEESE
one cup
½ 2.5
TEASPOON ML SALT
Cheeses
1 ½ 355
CUPS ML PARMESAN CHEESE
grated
4 115.6
OUNCES ML/G MOZZARELLA CHEESE
4 115.6
OUNCES ML/G MOZZARELLA CHEESE
butter

Directions

Cook lasagna noodles in boiling, salted water until al dente (still firm to the bite).

Drain and keep in cold water until ready to use.

Sauté ground beef, onion and garlic in olive oil until meat is no longer pink.

Drain excess fat. Add remaining ingredients (up to Bechamel) and cook at a fast simmer until sauce is quite thick (about 30 to 40 minutes).

Preheat oven to 400-degrees F. Prepare the Bechamel: Melt butter, add flour and cook, stirring with a whisk, for one minute.

Slowly add milk and chicken broth and bring to a boil, stirring constantly.

Taste and add chicken bouillon cube if needed. Add salt. Continue cooking until thickened.

Prepare the Ricotta Filling: Beat egg in a bowl. Add remaining filling ingredients and stir well with a fork.

Assemble the lasagne in a lightly greased 13- by 9-inch baking dish as follows.

Layer ⅓ of the meat sauce, then half of the noodles, then half of remaining meat sauce, ½ cup of the Bechamel, ½ cup Parmesan cheese, half of the mozzarella, half of the tileme (or mozzarella), and half of the ricotta filling.

Repeat once. Dot with butter. If desired, the lasagne may be covered and refrigerated.

Bake the lasagne (from room temperature) for 30 minutes or more, until bubbly.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 600g (21.2 oz)
Amount per Serving
Calories 884 57% from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 30g 151%
Trans Fat 0g
Cholesterol 223mg 74%
Sodium 2039mg 85%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 115g
Vitamin A 62% Vitamin C 55%
Calcium 97% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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