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|Lasagna noodles||7 1⁄2 Ounce (2/3 Package)|
|Ricotta cheese||2 Pound, softened|
|Basic spaghetti sauce||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||1 Pound|
|Romano cheese||7 Ounce (1 Small Jar)|
|Ground meat||1 Tablespoon|
Serving size: Complete recipe
Calories 4558 Calories from Fat 2482
% Daily Value*
Total Fat 282 g433.6%
Saturated Fat 169.3 g846.3%
Trans Fat 0 g
Cholesterol 1032.8 mg
Sodium 6445 mg268.5%
Total Carbohydrates 203 g67.5%
Dietary Fiber 10.4 g41.7%
Sugars 16.2 g
Protein 302 g603.5%
Vitamin A 173.2% Vitamin C 1.6%
Calcium 630.3% Iron 65.7%
*Based on a 2000 Calorie diet
Store in refrigerator.
Cook the noodles in 4-5 quarts boiling, salted water until not quite tender.
Drain and rinse with cold water until noodles are cold; drain thoroughly.
Lightly oil a deep 9x13 pan.
Cover bottom with 1 cup of sauce mixed with half of noodles.
Beat the softened ricotta cheese with fork until able to spread.
Using table knife and rubber spatula, place dabs of cheese over layer of noodles; then carefully spread, covering as completely as possible.
Sprinkle with grated mozzarella cheese, then grated Romano cheese.
Cover with additional sauce in thin layer.
Add another layer of noodles, ricotta, mozzarella and Romano cheese; then top with sauce.
Sprinkle more cheese on top and bake at 350° for 1 hour.