Classic Lasagne Recipe

Summary

Difficulty LevelBetter BuyHealth IndexJust Enjoy
Servings4Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Ground beef chuck1 Pound
 Ground lean pork1⁄2 Pound
 Chopped onion1⁄2 Cup (8 tbs)
 Garlic2 Clove (10 gm), crushed
 Olive oil2 Tablespoon
 Tomatoes28 Ounce (3 1/2 Cup, 1 Can)
 Tomato paste12 Ounce (2 Cans, 6 Ounce Each)
 Water1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Oregano1⁄2 Teaspoon
 Basil1⁄2 Teaspoon
 Crushed red pepper1⁄4 Teaspoon
 Lasagne1 Pound, uncooked
 Ricotta/Creamed cottage cheese2 Pound (4 Cups)
 Shredded mozzarella cheese8 Ounce (2 Cups)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Eggs4
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 1617 Calories from Fat 765

% Daily Value*

Total Fat 86 g132.1%

Saturated Fat 42.1 g210.4%

Trans Fat 0 g

Cholesterol 485.7 mg

Sodium 1427.4 mg59.5%

Total Carbohydrates 116 g38.7%

Dietary Fiber 10.6 g42.4%

Sugars 20.2 g

Protein 101 g201.4%

Vitamin A 97.1% Vitamin C 81.7%

Calcium 94.2% Iron 48.4%

*Based on a 2000 Calorie diet

Directions

Saute beef, pork, onion and garlic in oil in 4-quart saucepan until meat is well browned.
Add tomatoes, tomato paste, water, salt, oregano, basil and red pepper; simmer, covered, 1 hour.
Cook lasagne according to package directions for about 10 minutes; drain.
(Separate lasagne and lay out flat on wax paper or aluminum foil to keep the pieces from sticking together as they cool.) Combine ricotta or cottage cheese, mozzarella and Parmesan cheeses, parsley, eggs, salt and pepper for filling.
Pour about 1/2 cup sauce on bottom of 13x9x2-inch baking pan.
Arrange 4 lasagne noodles lengthwise over sauce, overlapping edges.
Spread 1/3 of-cheese filling over lasagne and cover with about 1 1/2 cups sauce.
Repeat layers of lasagne, cheese filling and sauce twice.
Top with a layer of lasagne and remaining sauce.
Cover with aluminum foil; bake at 350° 30 minutes, or until hot and bubbly.
Remove foil; bake 10 minutes longer.
Allow to stand about 10 minutes before cutting for easier handling.
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